Recipe for Cauliflower Salad
Boil one large cauliflower with 8 cups of water and 1 tablespoon of salt for 30 minutes. Drain and allow to cool. When cold, divide into small tufts. Arrange on the centre of a dish and garnish with a border of strips of pickled beet. Pour cream dressing, or a cupful of mayonnaise dressing, over the cauliflower. Arrange a star of the pickled beet in the centre. Serve immediately.