Cauliflower salad with croutons and egg

Name: Cauliflower salad with croutons and egg
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 eggs, 1 cauliflower (approx. 1 kg); 250 g cherry tomatoes; 1 Romaine or lettuce; 1-2 Garlic cloves; 150 g Cream-Yoghurt; 3 tablespoons (80 g) Mayonnaise; 3-4 Tsp medium hot mustard; 8 TABLESPOONS White wine vinegar; 7-10 Tbsp salt, pepper, some sugar; 2 discs Toast; 2 TABLESPOONS butter/margarine

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

3 eggs, 1 cauliflower (approx. 1 kg)
250 g cherry tomatoes
1 Romaine or lettuce
1-2 Garlic cloves
150 g Cream-Yoghurt
3 tablespoons (80 g) Mayonnaise
3-4 Tsp medium hot mustard
8 TABLESPOONS White wine vinegar
7-10 Tbsp salt, pepper, some sugar
2 discs Toast
2 TABLESPOONS butter/margarine

Directions

1
Hard boil eggs. Clean and wash the cauliflower and cut it into florets. If necessary, blanch in boiling salted water for 3 minutes. Drain
2
Wash the tomatoes, quarter them. Clean, wash and cut the lettuce into strips. Peel and chop garlic. Mix yoghurt, mayonnaise, mustard, half garlic and vinegar. Season with salt, pepper and sugar
3
Peel eggs, dice. Cut bread into cubes. Fry in hot fat with rest of garlic until golden brown. Mix salad ingredients and dressing. Sprinkle with croutons and egg