1 med. head cauliflower
3/4 c. Italian reduced calorie salad dressing
1 tbsp. chopped pimiento
1 tbsp. finely chopped onion
1/2 tsp. whole dried dill weed

Wash cauliflower and break into flowerets. Cook, covered, in a small amount of boiling salted water, about 8 to 10 minutes or until crisp-tender; drain. Place in a shallow dish. Combine remaining ingredients, mixing well. Pour marinade over cauliflower, and toss lightly. Cover and chill at least 4 hours, stirring occasionally. Drain before serving. Yield: 18 appetizer servings.