Delicious Cauliflower Salad

• 1 medium sized (about 2 lb.) head cauliflower, trimmed
• 4 c. water
• 1/2 tsp. salt
• 1 Tbsp. white vinegar
• 1/2 c. Spanish salad olives (green stuffed with pimentos), sliced thin
• 1/2 c. Longhorn style mild Cheddar cheese, diced small
• 1/2 c. salad dressing or mayonnaise
• 1 scant tsp. dried parsley flakes
• 1/4 tsp. nutmeg

1. Wash cauliflower head.
2. Place in 2-quart pot with 4 cups boiling water.
3. Add salt and vinegar.
4. Cook about 6 to 8 minutes until crispy done.
5. Drain cauliflower.
6. Rinse with cold water and drain well until free of water.
7. Separate cauliflower into flowerets.
8. Cut off excess stems; place in large bowl.
9. Add olive slices and diced cheese.
10. Stir in salad dressing.
11. Add parsley flakes and nutmeg.
12. Mix well and keep in the refrigerator.
13. If you desire, you may use raw cauliflower instead of cooked.
14. You may also add more of the ingredients listed to your desire.
15. Serves 6 to 8.

head cauliflower, water, salt, white vinegar, spanish salad olives, longhorn style mild, salad dressing, parsley flakes, nutmeg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=313983 (may not work)