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Name: Cauliflower Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 Head Cauliflower; Salt to taste; 1 White-Wine Vinaigrette; see; Black Pepper freshly ground; Parmesan or Romano cheese;

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INGREDIENTS

1 Head Cauliflower
Salt ; to taste
1 White-Wine Vinaigrette; see
Black Pepper ; freshly ground
Parmesan or Romano cheese;

Servings

INSTRUCTIONS

* Note: See the "White-Wine Vinaigrette" recipe which is included in this collection. Using a stainless-steel vegetable steamer, cook the cauliflower whole until fork tender, about 15 minutes. Allow to cool, core it and break it up into flowerets. Toss with the dressing, salt and pepper and top with the cheese. This works well for a salad course with a nice lettuce garnish. Or you may serve it as a vegetable course at any time of the year. This recipe yields 4 servings. Comments: I had this in a workers restaurant in Italy. It had never occurred to me to prepare such a thing. I think you will like it. Children will prefer cauliflower this way because the flavor is much milder when the vegetable is cold. Recipe Source: THE FRUGAL GOURMET by Jeff Smith As reprinted in the 07-31-1991 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-27-1994 Recipe by: Jeff Smith

NOTES

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Cauliflower Salad

1 Head Cauliflower
 Salt to taste
1 White-Wine Vinaigrette; see
 Black Pepper freshly ground
 Parmesan or Romano cheese;

* Note: See the "White-Wine Vinaigrette" recipe which is included in  this collection.    Using a stainless-steel vegetable steamer, cook the cauliflower whole  until fork tender, about 15 minutes. Allow to cool, core it and break  it up into flowerets. Toss with the dressing, salt and pepper and top  with the cheese. This works well for a salad course with a nice  lettuce garnish. Or you may serve it as a vegetable course at any  time of the year. This recipe yields 4 servings.    Comments: I had this in a workers restaurant in Italy. It had never  occurred to me to prepare such a thing. I think you will like it.  Children will prefer cauliflower this way because the flavor is much  milder when the vegetable is cold.    Recipe Source: THE FRUGAL GOURMET by Jeff Smith As reprinted in the  07-31-1991 issue - The Springfield Union-News    Formatted for MasterCook by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net    07-27-1994    Recipe by: Jeff Smith

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Nutrition

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Serving Size: 1 Serving (147g)
Recipe Makes: 4 servings

Calories: 37
Calories from Fat: 1 (3%)

Amt Per Serving		% DV

	Total Fat 0.2g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 44.2mg		2 %
Potassium 447mg		12 %
Total Carbohydrate 7.9g		2 %
	Dietary Fiber 3.7g	15 %
	Sugars, other 4.2g
Protein 2.9g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 37

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