Susie in Texas's Note:
For all you cauliflower affectionados....this is so yummy!
My Private Note
Units: US | Metric
- 1 cup dry breadcrumbs
- 2 tablespoons butter or 2 tablespoons margarine
- 10 cups romaine lettuce or 10 cups iceberg lettuce, broken into bite size pieces
- 1 cup mayonnaise
- 2 tablespoons grated parmesan cheese
- 2 tablespoons fresh squeezed lemon juice
- 1 garlic clove (finely minced or mashed)
- salt & freshly ground black pepper
- 1/2 head cauliflower
- 1In skillet over medium heat, toast bread crumbs in melted butter until golden brown.
- 2Remove from skillet and place on paper towel to drain& cool.
- 3Place lettuce in large salad bowl.
- 4Combine mayonnaise, Parmesan cheese, lemon juice and garlic and mix well.
- 5Pour dressing over lettuce and toss well to coat lettuce.
- 6Grate or finely chop Cauliflower and sprinkle it on top of the lettuce, and add salt and freshly ground black pepper to taste.
- 7Sprinkle toasted bread crumbs on top of salad.
- 8Serve immediately -- if you are making this salad ahead of time do not add the bread crumbs until ready to serve as they may get soggy.
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Nutritional Facts for Fresh Cauliflower Salad
Serving Size: 1 (196 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 292.2
- Calories from Fat 167
- Total Fat 18.6 g
- Saturated Fat 4.9 g
- Cholesterol 21.8 mg
- Sodium 483.7 mg
- Total Carbohydrate 28.1 g
- Dietary Fiber 3.6 g
- Sugars 5.8 g
- Protein 5.4 g