Cauliflower salad with mayonnaise

Name: Cauliflower salad with mayonnaise
Ingredients: 1 small cauliflower (600 g); 1500 ml water; 1 teaspoon salt; 1 egg; 300 ml oil; 15 ml lemon juice; 1 teaspoon mustard; 1 teaspoon salt; 3 garlic cloves; 2 tablespoons sour cream; 15 g dill; 1/4 teaspoon salt

Appetizers - Cauliflower salad with mayonnaise by Mirabela O. - Recipia

Cauliflower salad with mayonnaise, garlic and dill is served as a starter or side dish; the mixture is soft and spreads easily on bread. I stop mashing while there are still small, soft pieces you can see; I like to feel the cauliflower’s texture in every spoonful, rather than turning it into a completely smooth cream. Preparation: 15 minutes. Cooking: 10 minutes. Resting: 20 minutes. Total time: 45 minutes. Serves: 4. Approximately 690 kcal and 5 g protein per serving.

Ingredients

For the cauliflower

1 small cauliflower (600 g)
1500 ml water
1 teaspoon salt

For the mayonnaise

1 egg
300 ml oil
15 ml lemon juice
1 teaspoon mustard
1 teaspoon salt

For mixing

3 garlic cloves
2 tablespoons sour cream
15 g dill
1/4 teaspoon salt

Preparation

1. Break the cauliflower into small florets. Bring 1500 ml water with 1 teaspoon salt to a boil, add the florets and cook for 10 minutes, until a fork slides easily into the stem. 2. Drain the cauliflower, rinse it under cold running water and let it drain well. Mash it in a bowl, then leave it to cool completely, about 20 minutes. 3. Put the egg, 300 ml oil, 15 ml lemon juice, 1 teaspoon mustard and 1 teaspoon salt in a tall glass. Blend until the mayonnaise thickens. 4. Peel the garlic and crush it with a garlic press. Add it to the cauliflower along with the mayonnaise, 2 tablespoons sour cream, the finely chopped dill and 1/4 teaspoon salt. Mix well.

Notes

You can serve it alongside toasted bread as a starter. In the usual version, the egg in the mayonnaise and the sour cream are the allergens to consider. For a dairy-free version, replace the 30 g sour cream with 30 g of the prepared mayonnaise. Keep the salad in a covered container in the fridge for up to 3 days and stir before serving. Choose a firm, white head with compact florets and no soft spots; a small one is easier to mash evenly. If you cut larger florets, cook them for another 2-3 minutes, until the stems soften. After draining, check the bowl: if water has collected, pour it off before adding the mayonnaise, or the mixture will become runny. For an immersion blender, use a tall, narrow glass where the blade stays covered by the oil when you start blending. If the dill is wet after washing, dry it well before chopping so it doesn’t add water to the bowl.