Cooked cauliflower salad
8 Servings
Ingredients
| Quantity | 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 | |
Directions
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, .