| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salad |
8 |
Servings |
INGREDIENTS
| 2 |
lg |
Heads cauliflower |
| 2 |
tb |
Onion tops; chopped |
| 2 |
tb |
Parsley; chopped |
| 1/2 |
c |
Salad oil |
| 1/4 |
c |
Garlic wine vinegar |
| 2 |
tb |
White onion; grated |
| 1/4 |
ts |
Cayenne pepper |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 1 |
|
Clove garlic; crushed |
INSTRUCTIONS
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,
http://www.erols.com/hosey.
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