Categories: Sides

Ingredients

• 1 head cauliflower, cut into florets
• 1 tbsp apple cider vinegar
• 1 tsp grainy mustard
• 1/2 tsp black pepper
• 3/4 tsp kosher salt
• 2 tbsp olive oil
• 4 large eggs
• 3 tbsp finely chopped cornichons, or pickles
• 1 tbsp chopped fresh dill
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh chives

Directions

1. Bring 1 inch of water to a boil over medium-high in a large saucepan fitted with a steamer basket. Place cauliflower florets in steamer basket; cove rand cook until tender, 8-9 minutes. Transfer cauliflower to a bowl of ice water. Let stand 5 minutes; drain well.

2. Whisk together vinegar, mustard, pepper and salt in a small bowl. Gradually add oil, whisking constantly, until emulsified. Set aside.

3. Bring 1 inch of water to a boil over medium-high in saucepan fitted with steamer basket. Place eggs in steamer basket; cover and cook 8 minutes. Transfer eggs to a bowl of ice water. Let stand until chilled, about 6 minutes. Drain. Peel eggs, and cut in half lengthwise.

4. Combine cauliflower, cornichons, dill, parsley, and chives in a large bowl. Drizzle with vinegar mixture, and toss to coat. Top with egg halves. Serve at room temp.

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