Cauliflower Salad with Lemon Dressing

Cranberry Chutney

Cauliflower
	Choose firm cauliflower with compact florets. Avoid brown spots.
	Store unwashed cauliflower tightly wrapped in the refrigerator.
	Cauliflower can be cooked whole in boiling water for 20-30 minutes; cut a deep slash in the stem to speed cooking time.

Cauliflower Salad with Lemon Dressing

Serves 4

1 head cauliflower

1/4 cup extra virgin olive oil

Juice of 1 large lemon

Salt and freshly ground pepper, to taste

Italian Parsley

Italian Olives

Remove leaves and trim the stalk of the cauliflower so that it is flat. Cut a deep "X" in the stalk. Plunge into a pot of boiling salted water and cook about 20 minutes. Drain completely. In a small bowl, combine the oil, lemon juice, salt, and pepper. To serve, place the cauliflower in the center of a serving dish. Pour olive oil mixture over. Garnish the plate with parsley and olives. To eat, break off florets with a large fork.

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Makes 6 cups

4 small oranges, peeled and sectioned

1/4 cup grated orange rind

4 cups fresh cranberries

1-1/2 cups brown sugar

1 cup chopped apples

1 cup raisins

1/2 cup orange juice

1/2 cup walnuts

2 Tbs. vinegar

2 tsp. cinnamon

1 tsp. ground ginger

1 tsp. nutmeg

1/2 tsp. cloves

Combine all ingredients in a 3-quart saucepan. Heat to boiling, then simmer until berries pop. Can be refrigerated up to two weeks.

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