| How To Cook: |
|
|
1. Cut tough base and outer leaves from cauliflower and separate into flowerets; wash well.
|
2. Put about 1 inch water in a large saucepan. Bring to a boil; add 1½ teaspoons salt, lemon juice, and flowerets.
|
3. Cook, uncovered, until tender, about 6 minutes. Drain and put in a large bowl.
|
4. Add oil, vinegar, salt, and pepper; mix well. Refrigerate 2 hours to blend flavors.
|
5. When ready to serve, combine sour cream, ham, and dill or parsley, and spoon over cauliflower; mix well.
|
6. Sprinkle with capers and garnish with tomato wedges.
|
|
