Hot German Cauliflower Salad

This is what the Squirrels ate for dinner tonight (with frozen chicken strips and green beans). The two youngest Squirrelings were somewhat reluctant to try it, but they did each manage a piece of cauliflower. The rest of us thought it was quite good. It's the Betty Crocker recipe for Hot German Potato Salad, only Mama Squirrel used a head of cauliflower instead.

Here's the recipe, with our adaptations:

Hot German Cauliflower Salad

Cook (steam, boil) a chopped-up head of cauliflower until it's tender but not mushy. Fry several strips of bacon (we used half a pound) until crispy, adding diced onions (we used one small one) either before or after removing the bacon. (Mama Squirrel has never been able to get the bacon to go really crispy, so she compromised and cut it in pieces after cooking it.)

After you have removed the bacon and onions (we put them in a paper-napkin lined bowl), stir this mixture into a little of the fat that's left in the pan: 1 tbsp. flour, 1 tbsp. sugar, 1 tsp. salt, 1/4 tsp. celery seed, shake of pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat; stir in 1/3 cup of water and 1/4 cup of vinegar (we used cider vinegar). Heat to boiling, stirring constantly; boil and stir one minute; remove from the heat. Pour over the cut-up cauliflower and crumbled or cut-up bacon and onion. Serve hot.

(Mama Squirrel got this done half an hour before we wanted to eat, so she put it in the crockpot on high until supper time.)

Green beans might be a nice addition to the salad too, if you weren't having another green vegetable.