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1 large head cauliflower
salt and pepper to taste
1 c. mayonnaise
mustart to taste
4 hard cooked eggs
chopped parsley

Separate cauliflower into flowerets. Cook till tender. Add salt
and pepper. Drain well. Press firmly into a domed bowl. Unmold
onto a platter. "Ice" with the combined mayonnaise and mustart.
Chop the eggs and press into mayo mixture. Garnish with parsley.
Cherry tomatoes make a good garnish on the plate too. Serves 6.
Great for a picnic or buffet.

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