Environment Canada issued a heat alert for many parts of Southern Ontario yesterday and the last thing you want to be doing at the end of the day is cooking over a hot stove.
Cauliflower and Sun Dried Tomato Salad can be prepared early in the day (or the night before), for a colourful and tasty side dish for a buffet or barbecue or luncheon.
The lemon based vinaigrette add a perfect tang to the veggies and this salad would go well with some freshly grilled fish, and a cold pasta salad.
Cauliflower and Sun Dried Tomato Salad
Print recipe| Serves | 6 |
Ingredients
- 1 Large head of cauliflower (cut into florets1)
- 1/2 jar minced sun-dried tomatoes
Optional
- 2 Tbsp fresh chopped chives
Dressing
- 3 hard boiled eggs
- 6 Tbsp olive oil
- 2 Tbsp lemon juice
- 1 Tsp grated lemon rind
- 1 clove garlic (grated or minced)
- 3/4 Tsp salt
- freshly ground pepper
Directions
| In a pot of boiling water, cook the cauliflower until tender crisp, about 5 minutes. Drain and refesh with cool water. Place in a bowl along with the sun dried tomatoes. | |
| Dressing | |
|
Mix the olive oil, lemon juice, lemon rind, sugar, salt, grated garlic, and pepper together. Pour over the warm cauliflower and sun dried tomatoes. Cover and chill for at least two hours or all day.  | |
| To Serve | |
| Drain the dressing off the cauliflower mixture and reserve. Place the vegetables in a clean serving bowl. Chop fresh chives over top (if using). Peel the eggs and cut eighths. Arrange around the side of the serving dish. Drizzle the dressing over top. | |
Boiled Eggs
Ingredients
- large eggs
Directions
| Bring a pot of water to boil. | |
| Prick the large side of an egg with an egg piercer or thumb tack or push pin. Pricking the egg lets air escape while it is cooking. | |
|
Put the egg on a large spoon and gently place in the water. Immediately swirl the egg in the water. This is at the start of the cooking process and so will secure the yolk in the middle of the boiled egg, which is nice for certain recipes. Continue to add eggs to the pot, swirling each one as it is added. Boil the eggs for 12 minutes.  | |
| Drain the eggs, leave them in the pot and immediately cover them with cold water. I like to add a few ice cubes to the water to really chill the hot eggs. This prevents the greying (overcooking) from appearing along the edge between the yolk and white. | |
| If I have made a few boiled eggs to use for salads, sandwiches or deviled eggs and I am not using them all at once, I take a pencil and write the date they were boiled on the outside of the shell. They should be refrigerated within two hours of boiling. They can last 6 days in the fridge. | |