Tangy Cauliflower Salad

• 12 medium cauliflower or 1 (10 ounce) package frozen cauliflower
• 1 cup water
• 34 teaspoon salt
• 2 tablespoons oil-and-vinegar dressing
• 14 teaspoon oregano
• lettuce leaf, to line bowls
• parsley
• parmesan cheese

1. If using frozen cauliflower cook according to directions on package or if fresh: cut cauliflower head into florets.
2. Bring water and 1/2 tsp salt to a boil, and add the cauliflower.
3. Cover and cook until tender (10-12 minutes), then drain.
4. Mix dressing, oregano and remaining 1/4 tsp salt; pour on hot cauliflower& toss.
5. Cover and refrigerate for at least 3 hours.
6. To serve, remove cauliflower with a slotted spoon to lettuce-lined bowls.
7. Garnish with parsley and Parmesan cheese.

cauliflower, water, salt, oregano, lettuce leaf, parsley, parmesan cheese

Taken from www.food.com/recipe/tangy-cauliflower-salad-102325 (may not work)