* Note: See the "White-Wine Vinaigrette" recipe which is included in this collection.

Using a stainless-steel vegetable steamer, cook the cauliflower whole until fork tender, about 15 minutes. Allow to cool, core it and break it up into flowerets. Toss with the dressing, salt and pepper and top with the cheese. This works well for a salad course with a nice lettuce garnish. Or you may serve it as a vegetable course at any time of the year. This recipe yields 4 servings.

Comments: I had this in a workers' restaurant in Italy. It had never occurred to me to prepare such a thing. I think you will like it. Children will prefer cauliflower this way because the flavor is much milder when the vegetable is cold.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith As reprinted in the 07-31-1991 issue - The Springfield Union-News

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

-27-1994