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🍽️ Cauliflower, Egg, and Ham Salad

274 kcal · 30 min · 4 servings

Ingredients

• 1 kg cauliflower
• salt
• 1 organic lemon
• 4 tbsp sprout oil
• salt
• pepper (from the mill)
• 3 hard-boiled eggs
• 200 g raw ham
• 3 tbsp finely chopped parsley

Instructions

1. 1. Wash the cauliflower thoroughly.
2. 2. Remove the tough core at the bottom end.
3. 3. Divide the cauliflower into evenly sized florets.
4. 4. Fill a large pot with water and add salt.
5. 5. Bring the water to a boil.
6. 6. Add the cauliflower florets to the boiling water.
7. 7. Cook the vegetable for about 7 minutes.
8. 8. Check if the cauliflower is tender but still firm.
9. 9. Drain the water.
10. 10. Rinse the cauliflower briefly with cold water.
11. 11. Let the vegetable drain well.
12. 12. Cut the lemon in half.
13. 13. Squeeze the juice from the lemon.
14. 14. Mix the lemon juice with the oil.
15. 15. Season the mixture with salt and pepper.
16. 16. Stir the sauce well.
17. 17. Pour the sauce over the cauliflower.
18. 18. Peel the boiled eggs.
19. 19. Cut the eggs into small cubes.
20. 20. Cut the ham into fine cubes.
21. 21. Arrange the lukewarm cauliflower on plates.
22. 22. Sprinkle the salad with the eggs.
23. 23. Sprinkle the salad with the ham.
24. 24. Sprinkle the salad with the parsley.

Nutrition per serving

• kcal: 274
• Protein: 23 g · Fett/Fat: 16 g · Carbs: 8 g