Creamy Cauliflower and Artichoke Salad
with Parmesan Cheese

Deliciously easy cauliflower salad with marinated artichoke hearts, cherry tomatoes and Parmesan cheese.

Recipe Ingredients:

5 cups cauliflowerets (about 1 medium head)
1 (6.5-ounce) jar marinated artichoke hearts
1/2 cup mayonnaise
1/2 cup dairy sour cream
3/4 cup freshly grated Wisconsin Parmesan cheese
1 cup cherry tomato halves

Cooking Directions:

1. Cook cauliflowerets in boiling water until crisp-tender; cool. Drain artichokes, reserving 2 tablespoons marinade. Cut artichokes into bite size pieces.
2. In large bowl, combine reserved marinade, mayonnaise and sour cream; mix well. Blend in Parmesan cheese. Add cauliflower, artichokes and tomatoes; toss lightly. Chill several hours.

Makes 6 servings.

Recipe courtesy of Wisconsin Milk Marketing Board, Inc.