CAULIFLOWER SALAD

1 1/2 pounds cauliflower
1/4 cup olive oil
2 cloves garlic, crushed
2 tablespoons pickle relish
1/4 cup mayonnaise
1/4 cup sliced celery
1/4 cup sliced green onions
1/4 cup sliced black olives, drained
Salt and pepper
1/4 cup chopped red pepper
1/4 cup chopped fresh parsley

Chop cauliflower in 1/2-inch chunks. Put in a micowavable casserole with a lid, add a couple of tablespoons of water, cover, and microwave it on high for 5 to 8 minutes or until tender, but not mushy. Stir together olive oil, garlic, pickle relish, and mayonnaise. When the cauliflower is done, drain it, and put it in a big mixing bowl. Pour the dressing, toss to coat, and let it sit until it's cooled.
When the cauliflower reaches warm to room temperature, add the celery, green onions, and olives. Toss, salt and pepper to taste, and toss again. Serve immediately or let it chill. When serving, garnish with red pepper and parsley.

Yield: 5 to 6 servings
 
This recipe is from www.hortns.com
Use Nova Scotia fruit and vegetables, sweetened by deep rich soil and sea breezes.

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