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🥦 Cauliflower Niçoise Salad

320 kcal · 25 min · 4 servings

Ingredients

• 500 g Cauliflower
• 100 g Olives (Kalamata)
• 4 Stück Hard-boiled eggs
• 200 g Bocconcini (cheese balls)
• 150 g Raspberries
• 1 Dose Corn
• 30 ml Olive oil

Instructions

1. 1. Wash the cauliflower and cut it into small florets.
2. 2. Steam the cauliflower for 8 minutes until tender-crisp.
3. 3. Cut the eggs into wedges.
4. 4. Halve the bocconcini.
5. 5. Wash the raspberries and dry them.
6. 6. Drain the corn.
7. 7. Mix all ingredients in a large bowl.
8. 8. Toss with the olive oil and season with salt and pepper.

Nutrition per serving

• kcal: 320
• Protein: 18 g · Fett/Fat: 12 g · Carbs: 40 g