Cauliflower Romaine Salad
Eileen Blick browns bread crumbs and grates fresh cauliflower for the top layer of this sensational salad that features a fast-to-fix Parmesan dressing. "I make this unique salad for everything from potlucks to special occasions," says the Andale, Kansas reader.
Total TimePrep/Total Time: 30 min.
- 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.
Nutrition Facts1 each: 250 calories, 22g fat (5g saturated fat), 18mg cholesterol, 335mg sodium, 10g carbohydrate (1g sugars, 2g fiber), 3g protein.
Originally published as Cauliflower Romaine Salad in Quick Cooking September/October 2002