Cheese-topped cauliflower

Yield: 12 Servings

Measure Ingredient
1 large Cauliflower
½ teaspoon Salt
½ cup Mayonnaise
2 tablespoons Prepared Mustard
1 cup Cheddar Cheese; grated
\N \N Fresh Herbs or 2 cups Cooked Green Peas for Garnish ; (optional)

The Cook & Kitchen Staff are offering you four different Thanksgiving Day Dinner menus during November, and we're now in the middle of the side dishes for our final recipe collection, featuring a "Thanksgiving Day Dinner on the Farm."

Fresh cauliflower is naturally abundant this time of the year, as its harvest peaks during October and November. Given that you're celebrating a day of thanks historically rooted in the fall harvest, this member of the cabbage family makes for a perfect addition to your holiday feast.

In a large pot over a high-heat setting, place the rinsed and cleaned whole head of cauliflower in just enough lightly salted water to cover the head.

Bring the water to a boil and reduce the heat to medium. Cover and cook until just tender, about 20 to 30 minutes. Do not overcook. It's fine for the florets to be a bit firm, as the vegetable will continue to cook for several minutes after it's lifted from the boiling water. Remove from heat and drain well.

Place the cauliflower in a shallow baking dish. In a small bowl, combine the salt, mayonnaise, mustard, and cheese. Spread the mixture over the top of the cauliflower and bake at 325-F degrees for about 20 minutes, or until the cheese is melted, but not yet browned.

Carefully remove the cauliflower from the baking dish and place whole on a serving platter surrounded by fresh herbs or a ring of fresh green peas, if so desired.

Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on Nov 21, 1998, converted by MM_Buster v2.0l.

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