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Cauliflower Salad, Egg Garnish

Separate a cauliflower into flowerets and boil in salted water until tender, not longer. Drain carefully. Season with oil, vinegar, salt, pepper, and a sprinkling of chopped tarragon leaves (or use tarragon vinegar). Arrange symmetrically in an earthen bowl, having the upper surface level. Let stand to become thoroughly chilled, then turn on to a serving-dish; the shape of the mould will be retained. Cover with mayonnaise dressing or Sauce Tartare, and surround with lengthwise quarters of hard-boiled eggs.