Cauliflower Salad with Walnut Sauce

Yield: 6 servings

6 cups water
1 large head cauliflower
1 teaspoon salt

Sauce:
4 slices white bread, crusts removed
1 1/4 cups chicken broth or bouillon
1 cup finely chopped walnuts
1/4 teaspoon garlic powder
1/2 teaspoon Fines Herbs
Salt and pepper to taste

Bring salted water to boil, add cauliflower, and cook 20 to 30 minutes
until tender. Break into flowerets and divide evenly into individual salad
bowls. Allow to cool.

Soak bread in 1/4 cup chicken broth in a bowl, mash thoroughly with fork,
and add a small amount of walnuts. Alternately add broth and walnuts,
mixing well until all nuts and liquid are used. Stir in garlic powder and
Fines Herbes; add salt and pepper. Mixture should be thin enough to pour
easily. Add more broth or water if needed.

Pour walnut sauce over the cauliflower in individual salad bowls and serve
at room temperature. Both cauliflower and sauce may be made in advance,
but should be refrigerated separately. Stir sauce well before pouring over
cauliflower.

Source: "Nationality Rooms Recipe Book"
Source: "Best of the Best from Pennsylvania Cookbook"

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