Delicious, different, and easy to prepare salad. Although you have to cook the cauliflower and eggs first, therefore the preparation is relatively long but other than the cooking it’s quite simple. Good as a first course or as a side dish.
1 large cauliflower
1 chopped onion
1/2 can of pickles
2 teaspoons water from the pickles
1 flat tablespoon of mustard
1 teaspoon salt
1/4 teaspoon black pepper
Cut the cauliflower into small flowers.
Place the cauliflower in a saucepan, cover with water, bring to boil, and continue cooking over low heat until the cauliflower is soft – about 10 minutes.
Cover the cauliflower with cold water to cool it.
At the same time cook the eggs until they are hard and then refrigerate them.
Strain the cauliflower and chop the eggs.
Mix the rest of the ingredients well with a whisk or small blender until the sauce is well mixed.
Mix well with the cauliflower and eggs.
Refrigerate for 2 hours and serve.