Creamy Cauliflower And Artichoke Salad With Parmesan Cheese - cooking recipe

Ingredients

5 cups cauliflower florets (about 1 medium head)
1 (6 1/2 ounce) jar marinated artichoke hearts
1/2 cup mayonnaise
1/2 cup sour cream
3/4 cup freshly grated parmesan cheese
1 cup cherry tomatoes, halved

Preparation

Cook cauliflower in boiling water until crisp tender, about 4-5 minutes.
Cool.
Drain artichokes, reserving 2 tablespoons of the marinade.
Cut artichokes into bite size pieces.
In a large bowl, combine reserved artichoke marinade, mayonnaise and sour cream.
Mix well.
Blend in parmesan cheese.
Add cauliflower, artichokes and cherry tomato halves.
Toss lightly.
Chill several hours.