Cauliflower Huevos Salad

• 2 heads cauliflower, cleaned and cut into medium florets
• 1/4 cup wine vinegar
• 2 tablespoons lemon juice
• 2 teaspoons very finely chopped garlic, (about 2 cloves)
• 3 tablespoons very finely chopped fresh parsley leaves, plus 8 small sprigs, for garnish
• 1 cup olive oil
• Salt and freshly ground black pepper
• 4 hard boiled eggs, cooled and peeled, divided
• 1 cup sliced black olives

1. Blanch cauliflower florets until half-cooked, drain and set aside to cool.
2. Whisk together vinegar, lemon juice, garlic, and parsley.
3. While whisking constantly, add oil in a thin stream.
4. Season with salt and pepper.
5. Chop 2 of the hard boiled eggs.
6. Cut the other 2 egg into wedges for garnish.
7. Toss cauliflower, chopped eggs and black olives together.
8. Let marinate and chill for 2 hours.
9. Transfer to a serving dish and garnish with egg wedges and parsley sprigs.

cauliflower, wine vinegar, lemon juice, garlic, parsley, olive oil, salt, eggs, black olives

Taken from www.foodnetwork.com/recipes/robert-irvine/cauliflower-huevos-salad-recipe.html (may not work)