1/2 c. Heinz salad or wine vinegar
1/4 c. salad oil
1 clove garlic, minced
1 t. salt
1 small head cauliflower (1 1/2 lb.), cut into bite-sized pieces
1 small onion, thinly sliced
2 T. chopped green pepper
1 T. pimiento strips
In a jar, combine first 6 ingredients, cover and shake well. In a bowl, combine cauliflower with remaining ingredients. Pour marinade over vegetables, cover and refrigerate overnight. Stir occasionally. Serve marinated cauliflower as a relish, appetizer or salad.
(yield: 4 cups)
Marinated Cauliflower recipe is published in our July 1986 Menu Minder.