Cauliflower salad

Disassemble cauliflower into inflorescences, rinse, boil in salted water until tender, cast in a colander and let drain the water. Cool the cabbage, season with lemon juice and vegetable oil, sprinkle with finely chopped dill. Cut the onions into thin straws, place around the cabbage, salt, drizzle with lemon juice, pour vegetable oil and garnish with slices of eggs. The salad can be garnished with radishes, carrots, cucumbers and other vegetables.