Yield: 12 Servings
|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.