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Cauliflower Salad with Walnut Dressing

6 C. water

1 large head cauliflower

1 t. salt

Add salt to the water and bring to a boil in a large pan. Add cauliflower and cook for 10 -15 minutes or until tender. (not mushy) Run cold water over the cauliflower to stop the cooking and drain. Break up the cauliflower into flowerets.


4 slices white bread crusts removed

1 1/4 C. chicken broth

1 C. finely ground walnuts

1/4 t. garlic powder

1/2 t. Fines Herbes

salt and pepper to taste

Soak bread in 1/4 cup of the chicken broth. Mash thoroughly with a fork. Add a small amount of walnuts. Alternately add broth and walnuts, mixing until all the nuts and broth are used.

Add the seasonings. Mixture should be thin enough to pour easily. Add more broth or water if necessary.

Pour the walnut sauce over the cauliflower flowerets. Serve at room temperature.

Note: If you make this in advance, refrigerate separately. Stir sauce before pouring over cauliflower.

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