Cauliflower, Egg and Watercress Salad

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Cauliflower can be used to make an attractive winter salad. Ready-cut cauliflower sprigs packed in boxes are often on sale alongside whole cauliflower heads, usually they are cheaper and are ideal for this kind of recipe.


  • 1 head cauliflower
  • 4–6 tablespoons prepared French dressing
  • 3 eggs
  • 2 bunches watercress


    Remove the outer green leaves and break the cauliflower neatly into sprigs. Trim away any long pieces of stalk and add the sprigs to a pan of boiling salted water. Simmer for 8–10 minutes until the sprigs are tender but not broken. Test by piercing the stalks with the point of a sharp knife. Drain and place in a mixing basin. Pour over half the dressing while the cauliflower is still warm – this prevents the cooked cauliflower going dark in colour.

    Meanwhile, hard-boil the eggs, drain and plunge into cold water. When cold shell and cut into quarters. Add the egg to the cauliflower and toss with a little extra dressing if necessary. Wash the watercress well and remove the long stalks. Arrange round the outer edge of a salad bowl. Spoon the cauliflower and egg into the centre. Pour the remaining dressing over the watercress and serve.