Cauliflower Salad

1 whole, medium-sized cauliflower
salt
1 Tbl. fresh lemon juice
3 Tbl. salad oil
1 Tbl. wine vinegar
pepper to taste
1 cup sour cream
1 cup chopped, cooked ham
1/4 cup chopped fresh parsley
1 large tomato, cut into wedges
Cut base and outer leaves from cauliflower head and separate into flowerets; wash well. Put about 1" water in a large saucepan. Bring to a boil; add 1 1/2 tsp. salt, lemon juice, and cauliflower. Cook uncovered until tender, about 6 minutes.

Drain and put in a large bowl. Add oil, vinegar, salt and pepper (to taste); mix well. Refrigerate 2 hours to blend flavors.

When ready to serve, combine sour cream, ham, and parsley and spoon over cauliflower; mix well. Garnish with tomato wedges.

Serves 6 to 8.

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