- Eggs 4 large • 130 kcal
- Salt 1½ teaspoons • 1 kcal
- Cauliflower ¼ head , stems removed and finely chopped
- Mayonnaise ½ cup
- Celery ¼ cup, finely chopped
- Shallot 1 tablespoon finely chopped
- Mustard 2 teaspoons
- Paprika ½ teaspoon
- White bread 4 slices (crusty bread rolls would also work well, or a baguette)
- romaine lettuce 4 pieces
- Tomato 1 medium, sliced
You may be wondering if the title is a mistake…cauliflower and egg? Really? In a sandwich?
It’s all true, and what’s more, it tastes amazing. The fine-chopped cauliflower florets add a bit of bite and texture that is sadly missing from most egg sandwiches, and the tastes do pair well together.
On top of that, cauliflower and egg are inexpensive ingredients, so this is a very budget friendly lunch dish, as well as being super-easy to make.
Begin by hard-boiling the eggs in a saucepan.
Put the eggs in, cover with cold water and put the saucepan over high heat and bring the water to a boil. Then cover, remove from the heat, and let the eggs sit for 10 minutes. Transfer the eggs to a bowl of ice water and set this aside to cool.
Add ½ inch of water and 1 teaspoon of the salt to a large saucepan and bring this to a boil over medium-high heat. Next, add the cauliflower, cover, and cook until the cauliflower is tender but not mushy – around 3 to 5 minutes.
Drain and run the cauliflower under cold water. (this should give you about 1½ cups of cooked cauliflower).
Shell the eggs and finely chop them. Place the cauliflower, eggs, mayonnaise, celery, scallions, mustard, paprika, and remaining ½ teaspoon of salt into a large bowl. Gently toss this mixture until it is well combined.
Prepare 2 slices of bread by mounding the salad on top, dividing equally between both slices. Then divide the lettuce and tomato between both sandwiches, and top each with a piece of bread. Cut each sandwich in half and serve,
You can often find pre-packaged cauliflower florets in the supermarket, which saves you chopping up a cauliflower. If you buy the cauliflower this way, you will need about 6 ounces or 7 to 8 medium/large florets.
Keep an eye on the cauliflower while it’s cooking, and drain it as soon as it starts to soften. There’s nothing worse than overcooked, soggy cauliflower!