1 small cauliflower head
1/2 cup French dressing
1 teaspoon salt
1/2 cup grated cheese Lettuce
Soak cauliflower in cold salted water. Rinse in cold water, then separate into flowerettes. Cook in rapidly boiling salted water, unco-vered for 5 or 6 minutes or until tender. Drain, cool, and pour French dressing over cauliflower; allow to stand half an hour in refrigerator. Add cheese; toss thoroughly. Serve chilled on crisp let-tuce leaves.
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