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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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |