Cucumber Salad - cooking recipe

Ingredients

3 or 4 small cucumbers, peeled and thinly sliced
ice water
1 c. whipping cream or sour cream (1/2 pt.)
1 1/2 Tbsp. vinegar
1 small onion, grated
salt and pepper to taste
1 medium size head cauliflower
boiling, salted water
6 Tbsp. olive oil or salad oil
3 Tbsp. white wine vinegar
1 Tbsp. each: chopped capers, minced parsley and chopped pimiento
1 green onion, chopped
1/2 tsp. salt
1/8 tsp. each: dry mustard and pepper
1/2 c. sliced pitted black olives

Preparation

Cut apart the cauliflower carefully, keeping the flowerets fairly large.
Drop into boiling, salted water.
Boil 4 to 5 minutes, until just slightly tender.
Pour into a colander and cool in running cold water.
Drain well and reassemble by arranging top-side-down in a bowl (one about the same shape on the bottom as the cauliflower).
Combine the oil, vinegar, capers, parsley, pimiento, onion, salt, mustard and pepper; spoon over the cauliflower.
Cover bowl and refrigerate for at least 2 hours or overnight.