-
2 heads of cauliflower,
pulled apart into bite size flowerets, parboiled
-
1 cup Mexican Salsa (page
92)
-
3/4 cup Garden Salad
Dressing (page 89)
-
2/3 cup mayonnaise
-
4 dashes Tabasco
-
1 teaspoon salt
-
1/2 teaspoon black pepper
-
1 tablespoon cilantro
(fresh if possible. dry will do)
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