Adding a few slices of lemon to the
water used to cook the cauliflower will help to keep the cauliflower white. This
also works with artichokes to keep them from turning dark.
Cauliflower Salad with Walnut Dressing
6 C. water
1 large head cauliflower
1 t. salt
Add salt to the water and bring to a boil in a large pan. Add cauliflower and
cook for 10 -15 minutes or until tender. (not mushy) Run cold water over the
cauliflower to stop the cooking and drain. Break up the cauliflower into
4 slices white bread crusts removed
1 1/4 C. chicken broth
1 C. finely ground walnuts
1/4 t. garlic powder
1/2 t. Fines Herbes
salt and pepper to taste
Soak bread in 1/4 cup of the chicken broth. Mash thoroughly with a fork. Add a
small amount of walnuts. Alternately add broth and walnuts, mixing until all the
nuts and broth are used.
Add the seasonings. Mixture should be thin enough to pour easily. Add more broth
or water if necessary.
Pour the walnut sauce over the cauliflower flowerets. Serve at room temperature.
Note: If you make this in advance, refrigerate separately. Stir sauce before
pouring over cauliflower.