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Fresh Cauliflower Gratin
American Dietetic Association Cooking Healthy Across America Copyright 2005
Vegetable oil cooking spray
2 teaspoons salt
1 whole head cauliflower, trimmed and washed
3 tablespoons reduced fat mayonnaise I used regular
4 tablespoons honey mustard or stone ground mustard I used half Dijon and half honey mustard
¼ teaspoon cayenne pepper
1 cup shredded sharp Cheddar cheese (4 ounces)
Preheat oven to 350 degrees F. Coat a 2-quart ovenproof casserole dish with the cooking spray.
Bring 3 quarts water to a boil; add the salt and the cauliflower. Reduce heat to medium and simmer about 10 minutes or until the cauliflower is fork tender.
Combine the mayonnaise, mustard and cayenne pepper in a small bowl; set aside.
Remove the cauliflower with a large slotted spoon. Place in the prepared casserole dish and separate the cauliflower florets slightly. Cover with the mustard mixture and top with shredded cheese.
Bake, uncovered, for 10 to 15 minutes, or until lightly browned on top.
This was a great cauliflower recipe, if you like mustard. It is the predominant flavor. There are so many mustards available that you can really picked and choose what you like. Yellow mustard is too harsh. I misread the recipe and started with Dijon mustard but I only had a couple of tablespoons so I rounded it out with honey mustard. Then I saw that it was supposed to be all honey mustard. I think the mixture was better because I only had some store-brand generic honey mustard. I did have some better hot honey mustard that I might try next time.
Cauliflower is one of my trigger foods. I don't want to stop eating it once I start (unless it's raw - yuck!) I made this as a side but I decided to make it the main course. I ended up that little dish you see pictures several times.
Sorry, that's it. I can barely get a post up these days, never mind make it interesting.