Cauliflower salad

1 serving


Boil the egg hard-boiled, chill, peel and cut into small cubes. Rinse the cauliflower in cold water, carefully disassemble into small stokers, fill them with cold water and simmer for 20-30 minutes. After that, drop into a colander so that the glasses are water, and cool. Finely patch the feathers of spring onions. Cut the chilled cauliflower into small pieces, sprinkle with salt and red pepper, season with vinegar and sesame (or allspice) oil. Mix well and garnish with the crushed egg and onion greens. This salad is best served cold.