Cauliflower Salad With Black Olives
|Green onion||1 , chopped|
|Cauliflower head||1 Medium|
|Chopped capers||1 Tablespoon|
|Minced parsley||1 Tablespoon|
|Chopped pimiento||1 Tablespoon|
|Sliced pitted black olives||1⁄2 Cup (8 tbs)|
|Dry mustard||1⁄8 Teaspoon|
|White wine vinegar||3 Tablespoon|
|Olive oil/Salad oil||6 Tablespoon|
|Boiling salted water||1 Cup (16 tbs) (Adjust Quantity As Needed)|
Cut apart the cauliflower carefully, keeping the flowerets fairly large.
Drop into boiling, salted water; boil 4 to 5 minutes, untiljust slightly tender.
Pour into a colander and cool in running cold water.
Drain well and reassemble by arranging top-side-down in a bowl (one about the same shape on the bottom as the cauliflower).
Combine the oil, vinegar, capers, parsley, pimiento, onion, salt, mustard, and pepper; spoon over the cauliflower.
Cover bowl and refrigerate for at least 2 hours or overnight.