Recipe - Molded Dome Of Cauliflower

1 md Head cauliflower
8 Leaves leaf lettuce
One half cup Extra virgin olive oil
One fourth cup Fresh lime juice
One fourth cup Hot salsa; (Margarita
Jalapeno Salsa; see recipe)
Three fourths teaspoon Salt
One half teaspoon Cayenne pepper
2 tablespoon Chopped capers
1 tablespoon Chopped parsley
1 small Bunch watercress;
rinsed; coarsely chopped
1 cup Pitted ripe olives; thinly
cut or sliced up
1 Red bell pepper; parched,
peeled; One half inch squares

With a sharp knife, cut leaves & stem from cauliflower. divide into florets
about 1One half inch in diameter. Drop into boiling, salted water; boil about
12 minutes or until tender. Drain & rinse well in cold water to arrest
cooking. Press layer of florets, stems in, onto sides & bottom of 1quart
bowl. Pack center of bowl with more florets, stems up, until all florets
have been used. Place plate & 1pound weight on packed cauliflower. Let
stand 15 minutes, then holding plate & weight, tip bold to drain water.
Refrigerate 2 hours. Invert serving dish over bowl & invert. Lift off bowl
& garnish with lettuce leaves. Whisk together oil, lime juice, salsa, salt
& cayenne, stir in capers, parsley, watercress, olives & bell pepper. Spoon
some of sauce over cauliflower, place remaining sauce in bowl. Once outer
layer eaten, dunk florets in sauce.

(SEE 'PARCHED PEPPERS' FOR INFO

ON MAKING THESE)

From the Hotter Than Hell!, by Jane Butel, ISBN 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.