Vegetable salad with cauliflower with rhubarb and egg

Name: Vegetable salad with cauliflower with rhubarb and egg
Total time: 40 min
Yield: 4-6
Ingredients: half a medium head of cauliflower; 300 g rhubarb; 4-6 sprigs of parsley; 3 eggs; juice of a quarter of a lemon; 2 Art. l. olive oil; 125 g natural thick yoghurt; 1 st. l. mayonnaise; 0.5 tsp curry powder; salt; freshly ground black pepper

Cookinero 21 November 2022

How to cook Vegetable salad with cauliflower with rhubarb and egg

Step 1

Hard boil eggs, cool under cold water, peel and cut.

Step 2

Use a paring knife to remove tough fibers from the outside of the rhubarb stem. Cut the stalk across the thinnest slices, salt.

Step 3

Separate all the inflorescences from the head of cauliflower (the stems can not be thrown away, but used later for soup or stew). Finely chop the parsley.