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…
- 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.
You may also like:
- Leeks with Dijon Shallot Vinaigrette
- Creamy Leek & Potato Soup
- Sweet Pea Ham Quiche
- Herby Spring Vegetable Jardiniere
- Swiss Chard Pancakes
1 large cauliflower, leaves removed
1 tsp salt
2 large eggs
1 tsp white vinegar
10-12 sprigs fresh flat-leaf parsley, stemmed removed and chopped
For the vinaigrette:
1 tbsp red wine vinegar
¼ tsp salt
6 tbsp (90ml) Extra Virgin Olive Oil
½ shallot, peeled and finely diced
1 tbsp Dijon Mustard
¼ tsp fresh ground black pepper
Step 1 – Cook the cauliflower. Bring a large pot of water to a boil. Add the salt and the whole cauliflower head (the cauliflower should be totally submerged). Cover with a lid and simmer for 20 minutes, flipping the cauliflower upside-down after 10 minutes. Test the doneness of the cauliflower with a fork or sharp knife, it should be tender but not too soft. Drain and place the cauliflower on a plate to cool completely.
Step 2 – Cook the eggs. Place the two eggs in a medium sauce pan and fill with water to cover the eggs by at least 1 inch. Optional: Add 1 tsp of vinegar to prevent egg white from running out in case an egg cracks. Turn to high heat and bring to a boil. Turn off the heat, cover with a lid and let sit for 10 minutes. Drain and run the eggs under cold water to stop them from cooking further. Set aside and let cool completely before peeling.
Once peeled, roughly chopped the eggs until you get a crumbly texture.
Step 3 - Make the vinaigrette. Combine the vinegar and salt in a bowl, and whisk with a fork for about 1 minute until the salt has dissolved. Add the shallots, mustard, and pepper. Then, slowly drizzle in the oil in a steady stream while constantly whisking. Continue whisking until the dressing thickens to your desired texture. If the vinaigrette gets too thick, you can add a few splashes of water.
Step 4 – Place the cauliflower head on a serving plate. Drizzle generously with vinaigrette. You can use all the vinaigrette, or keep some on the side for later. Sprinkle with the parsley and finally top it off with the egg. Season to taste with salt and pepper.
For serving, cut in big wedges (like a cake).
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. Bon Appetit!