Italian Cauliflower Salad

• 1 cauliflower
• salt

Remove green leaves from cauliflower; trim stem and cut out any bruised spots. Break or cut into flowerets and poach in lightly salted water for about 5 minutes. Drain and place in a bowl of cold salted water until ready to use. Drain well.

When ready to serve, mix flowerets thoroughly with Italian Dressing.