Roasted Cauliflower Salad with Eggs and Sweet Peppers

Cauliflower will be accompanied by sweet peppers and boiled eggs, while onions, garlic and dill will add a bright flavor to the salad. Salad dressing is mayonnaise, which can be replaced with sour cream or Greek yogurt - then the salad will turn out not only tasty, but also doubly useful!

Ingredients

• Cauliflower - 400 g
• Sweet pepper - 100 g
• Eggs - 3 pcs.
• Onion - 40 g
• Garlic - 1 clove
• Fresh dill - 5 g
• Sunflower oil - 2 tbsp. spoons
• Mayonnaise - 90 g
• Salt - to taste
• Ground black pepper - to taste

Directions

1. Separate the head of cauliflower into florets.
2. Transfer the cabbage florets to a bowl, pour in 2 tablespoons of sunflower or olive oil, add a pinch of salt and black pepper. Mix thoroughly.
3. Transfer the cauliflower to a baking dish in a single layer or to a baking sheet lined with parchment paper.
4. Bake the cauliflower in a preheated oven at 180 degrees for about 25 minutes. Stir once during roasting.
5. Transfer the roasted cauliflower to a bowl and let cool.
6. While the cabbage is cooling, hard-boil the eggs (within 10 minutes of boiling water). Then transfer the eggs to cold water and let them cool completely. During this time, the water can be changed several times so that the eggs cool faster. Peel off the shells of the eggs.
7. Then cut the cooled eggs into medium-sized cubes.
8. Rinse sweet pepper, cut into halves, remove the stalk and internal partitions with seeds.
9. Cut the pulp of the pepper into strips.
10. Peel the onion and cut into small cubes.
11. Rinse dill, dry and chop.
12. Transfer the eggs, peppers, dill and onion to the bowl with the cooled cauliflower.
13. Add garlic, passed through a press, and mayonnaise. Salt the salad if necessary.
14. Mix salad.
15. Delicious cauliflower salad with eggs and sweet pepper is ready, it can be served at the table immediately after preparation.
16. Bon appetit!