Cauliflower and Shrimp Salad from Tapas1 Wine Bar | Suncoast View

SARASOTA (WWSB) -

Cauliflower and Shrimp Salad

Chef Robert Moltzan

Tapas1 Wine Bar

Serves up to 8

1 small cauliflower broken into florets

12 cooked large shrimp (prawns), peeled

3 tablespoons homemade garlic aioli

2 hard-boiled eggs, shelled and cut into wedges

Salt

Juice of lemon to taste

1 tablespoon chopped parsley, to garnish

Serves up to 8

Bring a large pan of salted water to a boil. Add the cauliflower florets and boil for 10 minutes, or until they are just tender but still firm to the bite. Drain well and pat dry and bring to room temp.

Place shrimp and cauliflower in bowl add the aioli and mix together. Add salt, pepper and lemon to taste. Arrange the hard-boiled egg wedges around the salad, garnish with parsley and serve.

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