Whisk all marinade ingredients together until smooth.
Pour over salad ingredients in medium-size bowl.
Allow to sit in refrigerator overnight or at least for a few hours.
Combine cauliflower, olives, bell pepper, pimento peppers, onion, and celery in a large bowl.
Combine oil, lemon juice, vinegar, salt, sugar, and black pepper in a small jar with a lid. Close jar and shake until dressing is combined. Pour over vegetables. Marinate cauliflower salad in the refrigerator for 2 to 4 hours.
br>Put the cashews and cauliflower in a food processor, and
Wash cauliflower head.
Place in 2-
In medium bowl, place cauliflower, olives, green pepper, pimento and onion; set aside.
In jar with tight fitting lid, combine remaining ingredients.
Shake well.
Pour over cauliflower mixture.
In refrigerator, marinate, turning occasionally, for at least 1 hour.
Serve on lettuce.
Serves 4 to 6.
Combine chopped cauliflower, bell pepper, olives, radishes and tomatoes.
Stir in cheese.
Marinate overnight in dressing.
Salad reaches its full flavor 1 to 3 days after preparation.
Mix together cauliflower, lettuce, pepper, onion and peas. Place 1/2 of salad in bowl. Sprinkle 1/2 package dry seasoning mix over.
Spread 1 cup of mayonnaise over this (do not use salad dressing).
Repeat with second half of salad, seasoning mix and 1 cup mayonnaise.
Top with crumbled bacon.
Sprinkle with as much Parmesan cheese as you like.
Cover and refrigerate overnight. Toss before serving.
Can be made ahead and keeps for days.
Thinly slice unpeeled apples.
Mix with sliced cauliflower and enough poppy seed dressing to coat each piece.
Serve over a bed of lettuce or prepare individual servings on small salad plates. Excellent served with pork or poultry.
Combine olives, cauliflower, peppers, pimientos, onion and salt in a large bowl.
Add vinaigrette and mix lightly.
Cover and refrigerate for several hours.
Just before serving, toss gently to combine ingredients.
Spoon cauliflower mixture onto lettuce leaves.
Break lettuce, place
on
the
bottom
of the bowl.
Cut cauliflower and put it on top of the lettuce (the flower part). Cut the onion in
ringlets and place on top of the cauliflower. Mix the
Parmesan
cheese
with
the
mayonnaise.
Spread
this mixture on top of the vegetables with a spatula.
Crumble bacon on top of
mayonnaise and cheese mixture.
Put in refrigerator. Cover tightly for 8 hours.
When ready to serve, toss thoroughly.
In a medium mixing bowl grate cauliflower and cheese.
Fry bacon until crisp.
Drain.
Add crumbled bacon, onion and mayonnaise.
Mix, refrigerate and serve.
Trim and wash cauliflower and break into small flowerets. Combine all ingredients.
Toss lightly and chill well.
Cook cauliflower in boiling water 2 minutes.
Combine all ingredients.
Chill before serving.
Serves 7. One half cup serving equals 126 calories.
Exchange is 1 vegetable and 2 fats.
Mix sour cream, mayonnaise, salad dressing mix and parsley flakes.
Pour over vegetables and let stand overnight.
Dissolve Jell-O and salt in hot water.
Add cold water, vinegar and pepper.
Chill until slightly thickened.
Fold in vegetables.
Pour into molds or dish. Chill until firm.
Unmold on salad greens.
Serve with salad dressing or mayo.
Cook cauliflower in boiling water for 2 minutes.
Combine all ingredients; chill before serving.
Mix mayonnaise, onion, milk, salt and pepper until smooth. Break cauliflower into small pieces and add with celery and peas in mayonnaise mixture.
Toss lightly and chill.
o make the cauliflower rice, pulse batches of raw cauliflower florets in a
Combine all ingredients in a large salad bowl; toss lightly and chill well.
Makes 6 to 8 servings.
Mix mayonnaise, onions, milk and seasonings until smooth. Break cauliflower into small pieces and add with celery salt and peas to mayonnaise mixture.
Toss lightly and chill.