I got his recipe when I was in the International Kitchen in Berkeley, California in the late 50s. The group was composed of wives of foreign students and local women. We met once a month taking turns cooking a meal. The group not cooking were the sous chefs. We started early in the morning with coffee and coffee cake and a discussion of the meal we were about to share. This particular recipe came from a woman from Belgium. Glad you asked for a frosted cauliflower recipe because I hadn't thought of it in years. It's best with home made mayonnaise but is good with store bought too. It's as pretty as it is delicious.
Ingredients
- 1 small cauliflower
- mayonnaise
- 2 slices ham cut in tiny squares
- chopped parsley
- lettuce
Directions
Bring about 2 quarts of salted water to a boil. Clean the cauliflower, but leave it whole. Cook for a few minutes, until just tender. Drain and let cool; chill in refrigerator. A few minutes before serving, decorate a derving dish with lettuce, sit the cauliflower in the middle, coat it with chilled mayonnaise and cover with the ham. Sprinkle with parsley.
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Submitted 6/13/05.
Source: my files
Submitted By: Jan
kenenjan@santacruz.k12.ca.us
Chou-fleur habille