Cauliflower salad with croutons

Name: Cauliflower salad with croutons
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 Garlic cloves; 50 g medium hot mustard; 100 g Mayonnaise; 75 ml White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground white pepper; 7-10 Tbsp Sugar; 2 Eggs; 1 /2 (approx. 600 g) Head Cauliflower; 200 g cherry tomatoes; 1 Romaine lettuce (approx. 600); 2 discs (20 g each) Toast; 25 g Butter or margarine

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 Garlic cloves
50 g medium hot mustard
100 g Mayonnaise
75 ml White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp freshly ground white pepper
7-10 Tbsp Sugar
2 Eggs
1 /2 (approx. 600 g) Head Cauliflower
200 g cherry tomatoes
1 Romaine lettuce (approx. 600)
2 discs (20 g each) Toast
25 g Butter or margarine

Directions

1
Peel the garlic and press it through a garlic press. Mix mustard, mayonnaise, half the garlic and vinegar. Season with salt, pepper and sugar. Put the eggs in boiling water and let them cook for about 9 minutes. In the meantime clean and wash the cauliflower and cut off the florets.
2
Cut the cauliflower florets into halves or quarters again as desired. Clean, wash and quarter the tomatoes. Clean the lettuce, cut into strips and wash thoroughly. Drain well on a sieve. Drain eggs, quench, peel and dice. Cut bread into small cubes. Melt fat in a pan, add bread cubes and roast. Add remaining garlic and season with salt. Mix romaine lettuce, cauliflower and tomatoes.
3
Drain eggs, quench, peel and dice. Cut bread into small cubes. Melt fat in a pan, add bread cubes and roast. Add remaining garlic and season with salt. Mix romaine lettuce, cauliflower and tomatoes. Add dressing and sprinkle with croutons and egg cubes