Whole Cauliflower With Crumbled Egg Vinaigrette Recipe

I love this recipe because it transforms a simple cauliflower into a stunning centerpiece that’s not only delicious but also incredibly healthy and satisfying. Plus, the tangy vinaigrette and savory egg topping give it a gourmet flair that’s sure to impress my friends at any dinner party.

I adore the straightforward yet sophisticated transformation of a basic vegetable into a mouth-watering dish that rivals any festive centerpiece. This whole cauliflower recipe results in a tender cruciferous creation that is equally delectable with the accompanying sauce or without it.

The sauce, a tasty crumbled egg vinaigrette, features Dijon mustard, capers, and red wine vinegar. The dish, really, is a knockout on all fronts: flavor, nutrition, appearance.

Ingredients

Whole Cauliflower:
Few calories, lots of fiber; high in vitamin C and antioxidants.

Eggs:
Outstanding provider of protein, includes necessary amino acids.

Olive Oil:
Abundant in beneficial monounsaturated fats and antioxidants.

Red Wine Vinegar:
Imparts a tart taste, potentially beneficial for digestive processes.

Dijon Mustard:
Delivers a textured creaminess with a touch of spice to amplify flavor balance.

Shallot:
Presents a gentle hint of sweetness along with the flavor of an onion, offers good-for-you antioxidants.

Capers:
Provide a sharp, salty flavor that is packed with vitamins A and K.

Ingredient Quantities

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• 1 large whole cauliflower (about 2 pounds), trimmed
• 3 large eggs
• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon Dijon mustard
• 1 shallot, finely chopped
• 2 tablespoons capers, drained and chopped
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley

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Instructions

1. Heat the oven to 400°F (200°C). Put the entire cauliflower in a big pot and cover it with water. The water should be sufficiently salted—you want it to be as salty as the sea, in order to properly season the cauliflower. Bring the pot to a rolling boil and let the cauliflower cook for about 10 minutes. You want it to be slightly tender. After 10 minutes, drain the cauliflower in the sink.

2. As the cauliflower boils, put the eggs into a small saucepan, cover them with water, and bring to a boil. Once they’ve reached a good boil, remove them from the heat and cover for 9 minutes. After the time has elapsed, transfer the eggs to an ice bath to cool before peeling them and putting them where the cauliflower can’t get to them.

3. In a little bowl, combine the olive oil, the red wine vinegar, the Dijon mustard, and the shallots and capers. Season with salt and pepper. Mix all the ingredients well and store them in the refrigerator if they are not going to be used immediately.

4. To prepare, set the parboiled cauliflower on a baking sheet lined with parchment paper or foil. Make sure the liquid has been pressed out; you do not want any excess moisture on the finished dish. Brush the cauliflower with a very thin layer of the vinaigrette.

5. In the preheated oven, roast the cauliflower for 35–40 minutes until it is tender and golden brown on the exterior. Baste it occasionally with more vinaigrette.

6. Cut the boiled, peeled eggs into pieces and put them in a bowl of medium size. Add a few spoonfuls of the vinaigrette to the chopped eggs and mix gently to combine.

7. When the cauliflower has finished roasting, take it from the oven and allow it to cool for a short time.

8. Move the entire cauliflower to a serving dish. Generously spoon the crumbled egg mixture over the top and around the cauliflower and direct the sauce so that it runs down the sides of the cauliflower.

9. If there is any vinaigrette left over, drizzle it on the dish to add even more flavor.

10. Before serving, sprinkle freshly chopped parsley over the dish as a garnish. Relish in the flavors of this dish either as a stunning centerpiece or as a complementary side.

Equipment Needed

1. Oven
2. Large pot
3. Small saucepan
4. Mixing bowl
5. Baking sheet
6. Parchment paper or foil
7. Strainer or colander
8. Basting brush
9. Knife
10. Cutting board
11. Ice bath setup (bowl and ice)
12. Measuring spoons
13. Serving dish

FAQ

• Can I use a different type of mustard?Certainly, if Dijon mustard isn’t available to you, whole grain or yellow mustard can be used in its place. However, it is important to note that these substitutes will result in a rather noticeable change in taste and overall flavor profile.
• Is there a substitute for capers?If you lack capers, you can replace them with a similar briny flavor by using chopped green olives.
• How should I cook the cauliflower?The whole cauliflower should be steamed or roasted until tender when pierced with a fork. This usually takes about 20-30 minutes, depending on the size of the cauliflower.
• Can this dish be made in advance?The vinaigrette and the eggs can be made ahead of time, but for the best texture, the cauliflower should be cooked just before serving.
• What can I serve with this dish?Grilled chicken or fish, together with a simple green salad, makes an excellent partnership with this dish.
• How do I store leftovers?Store remnants in a vacuum-packed container in the chill chest for as long as 72 hours, then restore to room temperature through slow reheating before serving.

Substitutions and Variations

Replace olive oil with avocado oil or sunflower oil.
Red wine vinegar: Use apple cider vinegar or white wine vinegar as a substitute.
Dijon mustard: Use whole grain mustard or yellow mustard as a substitute.
For shallots, substitute with a small red onion or a few green onions (scallions).
Capers: Swap for minced green olives or pickled jalapeño if you want a punchy, spicy replacement.

Pro Tips

1. Pre-brine the Cauliflower For an extra depth of flavor, consider brining the cauliflower overnight in salted water with a bit of lemon juice. This will infuse the cauliflower with extra seasoning and a hint of citrus.

2. Enhanced Egg Flavor Add a few drops of white vinegar to the water before boiling the eggs. This helps the egg whites set quickly in case any cracks form during cooking, and makes peeling easier.

3. Vinaigrette Variation For a more robust vinaigrette, try roasting the shallots and capers before mixing them into the dressing. This will add a rich, caramelized flavor to the vinaigrette.

4. Cauliflower Crispiness To increase the crispness of the roasted cauliflower, ensure it is thoroughly dry before applying the vinaigrette. You can also sprinkle a little cornstarch over the surface before roasting to enhance the crispy texture.

5. Customize with Cheese For a luxurious touch, sprinkle grated Parmesan or crumbled feta over the cauliflower during the last few minutes of roasting. This will add a savory, cheesy note to the dish.