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Cauliflower Salad (Small cauliflower tablespoons)

1 small cauliflower 2 tablespoons lemon juice French dressing Lettuce 1 tablespoon chopped parsley Wash the cauliflower carefully; tie in a cloth and cook in boiling, salted water until thoroughly tender. When done remove the cloth; pour the lemon juice over the cauliflower and set it on the ice to cool. When ready to serve separate the flowerets; lay them on lettuce leaves; cover with French dressing and sprinkle parsley over the top.