Whole Cauliflower with Crumbled Egg Vinaigrette
Known in French as a “Chou-fleur Mimosa”, this Whole Cauliflower with Crumbled Egg Vinaigrette is as easy to make as it looks impressive, and is such a fun way to enjoy cauliflower – other than in a gratin.
This recipe packs on layers of flavors! The cauliflower head is poached until tender, topped with a tangy shallot vinaigrette, parsley and lastly some crumbled hard-boiled eggs (know as “mimosa” in France – nothing to do with the brunch cocktail!).
I love to enjoy cold poached cauliflower during warmer days, as this is a satisfying option that’s refreshing and invites bold toppings. The sweet and nutty flavors of cauliflower marry perfectly with the tangyness of a vinaigrette and the creaminess of crumbled hard-boiled eggs. Enjoying “eggs mimosa”(crumbled hard-boiled eggs with vinaigrette) is a Spring classic in France.
It is often used to top off white asparagus, and here is a great recipe for it, if you’re interested (recipe in French). But I have to say, this version with cauliflower may have won me over…
Cooking notes:
- Choose a large cauliflower head that is fresh, crisp and blemish free.
- Feel free to get creative with the vinaigrette! You can add different herbs (ie. dill, chive, basil), chopped nuts (walnuts, hazelnuts), or salty fixings like capers, olives or anchovies. A poached cauliflower tastes pretty mild, so don’t be afraid to create a vinaigrette with bold flavors.
I hope you enjoy these Whole Cauliflower with Crumbled Egg Vinaigrette as much as I do! Any questions, don’t hesitate to leave a comment.
Enjoy it as a starter or as a side, to go with a roasted chicken, fish or even a slice of quiche. Did you make this recipe?
I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench and hashtag it #pardonyourfrench.
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