Cucumber Salad

• 3 or 4 small cucumbers, peeled and thinly sliced
• ice water
• 1 c. whipping cream or sour cream (1/2 pt.)
• 1 1/2 Tbsp. vinegar
• 1 small onion, grated
• salt and pepper to taste
• 1 medium size head cauliflower
• boiling, salted water
• 6 Tbsp. olive oil or salad oil
• 3 Tbsp. white wine vinegar
• 1 Tbsp. each: chopped capers, minced parsley and chopped pimiento
• 1 green onion, chopped
• 1/2 tsp. salt
• 1/8 tsp. each: dry mustard and pepper
• 1/2 c. sliced pitted black olives

1. Cut apart the cauliflower carefully, keeping the flowerets fairly large.
2. Drop into boiling, salted water.
3. Boil 4 to 5 minutes, until just slightly tender.
4. Pour into a colander and cool in running cold water.
5. Drain well and reassemble by arranging top-side-down in a bowl (one about the same shape on the bottom as the cauliflower).
6. Combine the oil, vinegar, capers, parsley, pimiento, onion, salt, mustard and pepper; spoon over the cauliflower.
7. Cover bowl and refrigerate for at least 2 hours or overnight.

cucumbers, water, whipping cream, vinegar, onion, salt, cauliflower, boiling, olive oil, white wine vinegar, capers, green onion, salt, pepper, black olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=790902 (may not work)