1 lb. head cauliflower, trimmed & cored
1/4 c. milk
1 tsp. salt (divided)
Water
1 hard-cooked egg, mashed
2 tbsp. vinegar (wine or apple)
1 tsp. Dijon mustard
6 tbsp. oil (preferably olive)
2 tbsp. chopped fresh parsley
1/4 tsp. coarsely ground pepper

Cook cauliflower (until just crunchy) with 1/4 cup milk and 1/2 teaspoon salt with just enough water to cover. Sieve egg and mix with 1/2 teaspoon salt, vinegar, mustard and oil; beat or shake well. Sprinkle with parsley and pepper. Good hot or cold.