This salad is tasty, nutritious, filling and easy to make. For a warm salad, omit lettuce and add the rest of the ingredients to the cauliflower mixture, as soon as it comes out of the oven, as indicated in the recipe.
1 large cauliflower
6 slices bacon
25g (¼ cup) grated cheese
1 large lettuce
2 spring onions
2 tbsp oil
Salt and pepper
For the salad
1 tbsp mustard
60ml (¼ cup) mayonnaise
2 tbsp lemon
½ tsp garlic powder
¼ tsp paprika
½ tsp ground black pepper
2 stalk celery (white part only)
Salt to taste
1.Put eggs in a pan, cover with water and bring to a boil. Turn off the heat and leave the pan on the burner covered for 12 minutes. Drain and when cool, peel and slice each egg in half. Cut the halves into 4 pieces and put aside.
2.Wash and finely chop the spring onion bulbs and greens. Chop the bacon into small pieces.
3.Cut the cauliflower into small florets and put them in a bowl. Scatter over the bacon and sprinkle with salt and black pepper. Add 2 tbsp oil and mix together with your hands until everything is well coated.
4.Wash, drain and finely chop the lettuce and put it aside.
5.Lightly oil a baking tray and spread the cauliflower mixture on it in a single layer. Pre-heat the oven to 200C/400F/gas mark 6, for 15 minutes and then roast stirring occasionally after 10 minutes. Continue roasting until the cauliflower is cooked, but still has a little bite in it.
6.Meanwhile, in a small bowl whisk together the mustard, mayonnaise, lemon juice, garlic powder, paprika, black pepper and salt to taste.
7.Allow the cauliflower mixture to cool and then mix with the lettuce in a bowl. Scatter over the chopped eggs and mix gently to evenly distribute. Sprinkle over the grated cheese and mix gently.
8.Pour over the dressing and mix gently to evenly coat all the ingredients. Sprinkle over the spring onions and serve.