This tangy winter salad is likely to convert anyone who doubts just how good cauliflower can be!

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  • Carbs per serving:
  • 685 g. cauliflower
  • 6 large hard boiled eggs
  • 285 g. spinach
  • 8 rashers of bacon
  • 1/2 small red onion
  • 4 tbsp olive oil
  • 3 tbsp apple cider vinegar
  • 1 tsp dijon mustard
  • 1 tsp salt
  • 1 tsp black pepper
  • Garnish with a few chopped walnuts (optional)

Cut cauliflower into 2.5cm pieces and set aside. Cut the hard boiled eggs into 6mm slices, place spinach in a large bowl and add the eggs. Fry the bacon until crisp then add to the spinach. Add red onion, oil, vinegar and mustard to the pan and bring to a simmer, stirring occasionally. Remove from heat. Bring a large pan of water to the boil and season with salt. Add the cauliflower and cook for 6-7 mins, drain and add to spinach. Bring contents of the frying pan to the boil and pour over salad, toss gently and season with salt & pepper.

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