Cooked cauliflower salad

Yield: 8 Servings

Measure Ingredient
2 larges Heads cauliflower
2 tablespoons Onion tops; chopped
2 tablespoons Parsley; chopped
½ cup Salad oil
¼ cup Garlic wine vinegar
2 tablespoons White onion; grated
¼ teaspoon Cayenne pepper
1 teaspoon Salt
¼ teaspoon Black pepper
1 Clove garlic; crushed

Separate cauliflower into tiny florettes. Drop into boiling, salted water.

Cook for 5 minutes. Drain well and chill. Mix remaining ingredients and blend well. Pour over cauliflower and let marinate several hours before serving. Serve on bed of shredded lettuce.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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