{"id":7157,"slug":"cauliflower-salad-3","title":"CAULIFLOWER SALAD","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["cauliflower","salt","lemon juice","lettuce leaves","French dressing","chopped parsley"],"ingredients_norm":["cauliflower","salt","lemon juice","lettuce leaf","french dressing","parsley"],"steps":["Wash the cauliflower carefully, tie in a cloth and cook in boiling salt water until thoroughly tender.","When done, remove the cloth, pour two tablespoons of lemon juice over the cauliflower and set it on the ice to cool.","When ready to serve, separate the flowerets, lay them on lettuce leaves, cover with French dressing and sprinkle one tablespoon of chopped parsley over the top."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w43:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"fd2ff5fc016a1bcdd8befd7c513aab70dbdd7b30cd491d6bc7d584edd4f367a1","created_at":"2026-08-02T16:58:29Z","updated_at":"2026-08-02T16:58:29Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/cauliflower-salad-3"}