Cauliflower makes a rather unusual SALAD, and for a change it will be found to be delightful. It does not combine with other vegetables very readily, but a cooked floweret or two may often be used to garnish another vegetable SALAD.
(Sufficient to Serve Six)
- SALAD Dressing
Prepare a head of cauliflower for cooking according to the directions given in Vegetables, Part 1. Cook in boiling salted water until tender, but quite firm. Drain and cool. Arrange the flowerets on a SALAD plate garnished with lettuce and serve with French Dressing or any other desired SALAD Dressing.
Woman’s Institute Library of Cookery, Vol. 4
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)