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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Ingredients:
1/3 cup plain nonfat yogurt |
1/4 cup grated parmesan cheese |
1/4 cup dijon mustard |
1/4 teaspoon dried tarragon |
1 tablespoon dried tarragon |
1 slice whole wheat bread, made into crumbs |
1 teaspoon olive oil |
2 lbs cauliflower, cut into florets |
Directions:
1. Preheat oven to 375°F.
2. coat 8 inch square baking dish with non-stick spray.
3. Stir together, yogurt, cheese, mustard and 1 tablespoon dried tarragon.
4. In a separate bowl combine, bread crumbs,olive oil and remaining 1/4 tsp of dried tarragon, stir quickly to coat breadcrumbs.
5. in a large pot, bring 2 inches of water to a boil and add cauliflower. Steam until tender, 5-8 minutes.
6. Spread cauliflower into prepared baking dish.
7. Spoon mustard mixture over the cauliflower and stir gently.
8. Sprinkle bread crumb mixture over the top.
9. Bake until crisp and well browned, 15-20 minutes.
10. Serve as an appetizer or side dish!
11. Fantastic when prepared using other veggies such as asparagus, Fresh green or wax beans, bell peppers etc!
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