The light, herbal flavor of chives pairs splendidly with cauliflower's earthy nature in this easy dish. Look for chives with their flowers for the prettiest presentation.

• 1 large head cauliflower
• salt
• 2 large bunches chives, snipped
• 2/3 cup light mayonnaise
• white pepper

Remove the florets from the cauliflower; cut into medium pieces; set aside. Cut the core into large pieces, removing any brown spots. Bring 2 quarts of water to a boil, and cook the cauliflower core with salt until it is very soft, about 20 minutes. Remove with a slotted spoon (reserve the boiling water); purée in a food processor with three-quarters of the chives. Add the mayonnaise and process until smooth; set aside.

Add the cauliflower florets to the boiling water; cook for 10 minutes, or until just tender. Drain. Toss the cauliflower florets with the chive dressing; season with salt and white pepper. Cover and refrigerate. Garnish with the remaining chives and serve at room temperature. Serves 6

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