Chop fine, season to taste with salt and paprica, press into a mould, and set aside to become chilled.

Slice chilled cream cheese (Neufchatel or cottage) in uniform slices, and arrange at the sides of the mound.

Serve with French or mayonnaise dressing.
=Cauliflower Salad, Egg Garnish.= Separate a cauliflower into flowerets and boil in salted water until tender, _not longer_.

Drain carefully.

Season with oil, vinegar, salt, pepper, and a sprinkling of chopped tarragon leaves (or use tarragon vinegar).