1 bay leaf
1/8 tbsp. cayenne
3 c. water or enough to cover
1 1/2 c. cauliflower florets

Boil bay leaf, cayenne and water for 1 minute. Add cauliflower and blanche for 1 minute, drain and refrigerate covered for 2 hours.

VINAIGRETTE DRESSING:

4 tbsp. red wine vinegar
1/4 tbsp. dry mustard
1/8 tbsp. black pepper
2 tbsp. chopped dill pickle

Combine vinegar, mustard and pepper. Cover. Arrange cauliflower on chilled plate and spoon on dressing. Top with a teaspoon of pickle.