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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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DEVILED CAULIFLOWER This recipe came from an estate sale. I obtained it when I purchased the family collection from the Douglas Estate in Heath, Texas in 1987. Ingredients:
1 slice whole wheat bread |
1/4 teaspoon dried tarragon |
1 teaspoon extra virgin olive oil |
1/3 cup plain yogurt |
1/4 cup grated parmesan cheese |
1/4 cup dijon mustard |
1 tablespoon chopped fresh tarragon |
2 pounds cauliflower cut into florets |
Directions:
1. Preheat oven to 350 then coat square baking dish with nonstick cooking spray.
2. Crumble bread into a blender and pulse on and off until desired consistency.
3. Combine bread crumbs, tarragon and olive oil then stir until bread crumbs are well coated.
4. In a large pot fitted with a steamer basket bring 2 of water to a boil.
5. Add cauliflower then reduce heat to medium and cover then steam 8 minutes.
6. Remove cauliflower from steamer and spread evenly in the prepared baking dish.
7. Spoon mustard mixture over cauliflower and stir gently to coat.
8. Sprinkle bread crumbs over top then bake approximately 20 minutes and remove from oven.
9. To serve divide among individual serving plates and serve while warm.
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