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Cauliflower and broccoli casserole |
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Serves 6
1 pound cauliflower
4 radishes
For dressing:
1 tablespoon wine vinegar
1/2 cup
mayonnaise
2 teaspoons paprika
1 tablespoon ketchup
salt and pepper
to taste
Cut small flowerets
from the cauliflower. Cook in salted boiling water until al dente. Cool under
cold water. Drain.
Make the dressing by mixing the vinegar, mayonnaise,
paprika, ketchup, salt and pepper. Blend the dressing into cauliflower.
Refrigerate.
Before serving, grate radishes over the cauliflower.
