To find out more...
Cauliflower and egg salad
20 min.
Easy
1.75 €
4 people
5 Ingredients- 1
750 g cauliflower - 2
4 hard-boiled eggs - 3
parsley - 4
chives - 5
3 tablespoons rémoulade dressing - Total weight: 995 grams
Step by step recipe
Stage 1 - ⌛ 10 min.
Stage 2 - ⌛ 2 min.
Stage 3 - ⌛ 1 min.
Stage 4 - ⌛ 4 min.
Stage 5 - ⌛ 2 min.
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 40 RDI=20 % | 20 RDI=2 % | 50 RDI=8 % | 750 RDI=40 % | 3,150 RDI: 40 % |
| Per 100 g | 4 RDI=2 % | 2 RDI=0 % | 5 RDI=1 % | 80 RDI=4 % | 320 RDI: 4 % |
| Per person | 10 RDI=4 % | 5 RDI=1 % | 10 RDI=2 % | 190 RDI=9 % | 790 RDI: 9 % |
- For 4 people : 1.75 €
- Per person : 0.45 €
Change currency:
Cauliflower
Like these other recipes: Duet of creamed cauliflower and cabbage , Gratin "grilled inside", Warm cauliflower salad with two cheeses, How to prepare cauliflower, Creamy cauliflower and avocado salad, ... See them all 49
Hard-boiled egg
You can get more informations, or check-out other recipes which use it, for example: Avocado mousse with sorrel, Caesar salad, Green Piedmont Salad, Spinach on toast with bechamel, Rice and purple-sprouting broccoli salad, ... See them all 47
Rémoulade dressing
You can get more informations, or check-out other recipes which use it, for example: Crunchy salad, Cauliflower, chicken and avocado salad, Avocado and celery remoulade, Cauliflower and avocado rémoulade, Radish and mushroom salad, ... See them all 23
Parsley
Like these other recipes: Larded pork tenderloin, Crunchy spring salad, Ratatouille confite, Green avocado salad, Gribouille dressing, ... See them all 164
Spaghetti with mussels and basil
Mussels and pasta cooked separately, then combined in a cream sauce made with the reduced mussel juices.
Rice pudding (riz au lait)
My personal version of this classic family recipe.
Meringues
A very simple recipe but which always impresses.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking.
Bechamel sauce
Bechamel sauce is a classic, made from a cooked butter-flour mix called "roux", where milk is added and slowly cooked. We get a thick sauce, used in many recipes.Sign up to receive the latest recipes (next batch due to be sent on 2026-01-18)