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 \N | 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, .