- 1 cup dry bread crumbs
- 3 tablespoons butter
- 10 cups torn romaine
- 1 cup mayonnaise
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1-3/4 cups coarsely grated cauliflower
- In a small skillet, brown bread crumbs in butter; set aside. Place the romaine in a large salad bowl. In a small bowl, combine mayonnaise, Parmesan cheese, lemon juice, garlic, salt and pepper. Pour over romaine and toss to coat. Top with cauliflower and reserved crumbs. Serve immediately. Yield: 8-10 servings.
Originally published as Cauliflower Romaine Salad in Quick Cooking September/October 2002, p46
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