Cauliflower Salad, Egg Garnish

Ingredients

• 1 head Cauliflower
• 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 2 tablespoons Oil (Quantity estimated (not specified in original recipe))
• 1 tablespoon Vinegar (Quantity estimated (not specified in original recipe))
• 1/4 teaspoon Pepper (Quantity estimated (not specified in original recipe))
• 1 tablespoon Chopped tarragon leaves (Quantity estimated (not specified in original recipe))
• 4 large Eggs (Quantity estimated (not specified in original recipe))
• 1/2 cup Mayonnaise (Quantity estimated (not specified in original recipe))
• 1/2 cup Sauce Tartare (Quantity estimated (not specified in original recipe))

Instructions

1. 1Separate the cauliflower into flowerets. Bring a pot of salted water to a boil. Add the cauliflower flowerets and boil until tender, about 8-10 minutes. Do not overcook. Drain the cauliflower carefully.
2. 2While the cauliflower is still warm, season it with oil, vinegar, salt, pepper, and a sprinkling of chopped tarragon leaves. Toss gently to combine.
3. 3Arrange the seasoned cauliflower symmetrically in an earthen bowl, ensuring the upper surface is level. Let it stand in the refrigerator to become thoroughly chilled, about 30 minutes. Then, turn the salad onto a serving dish to retain the shape. Cover with mayonnaise dressing or Sauce Tartare. Surround with lengthwise quarters of hard-boiled eggs.