1 medium head
3/4 cup Italian salad dressing
tablespoon chopped pimento
1 tablespoon grated onion
1/2 teaspoon dried dill weed
Wash cauliflower and break into flowerets.
Cook, covered, in a small amount of boiling salted water,
about 8 to 10 minutes or until crisp-tender; drain.
Place in a shallow dish. Combine remaining ingredients,
Pour marinade over cauliflower, and toss lightly. Cover and
chill at least 4 hours, stirring occasionally.
Drain before serving.
Yield: 18 appetizer servings.