Prep 5 mins
Cook 15 mins
In Poland, they serve whole cauliflower boiled in a large pot and then topped with lots of sour cream. This is an updated version of an old recipe and has a wonderful flavor.
- 1 medium cauliflower
- 1⁄4 cup plain nonfat yogurt
- 1 tablespoon Dijon mustard
- 1⁄2 tablespoon lemon juice
- 1⁄2 teaspoon grated fresh lemon peel
- 1 large garlic clove, crushed
- 2 teaspoons finely chopped fresh chives
- salt and pepper
- Trim leaves from cauliflower and leave it whole. Place a steamer rack in the bottom of a saucepan just large enough to hold the cauliflower. Add enough water to come almost up to the bottom of the rack. Place saucepan over medium heat.
- When water boils, place cauliflower on rack, cover saucepan, and steam for 10 minutes or until cauliflower is just tender-crisp.
- While cauliflower is cooking, combine yogurt, mustard, lemon juice, lemon peel and garlic. Mix well.
- Place cooked cauliflower in a large serving bowl, preferably one that is close to the size of the cauliflower. Spoon yogurt mixture over top of cauliflower.
- Sprinkle with chives, salt, and lots of freshly ground pepper.
We love cauliflower around here & I'm always on the lookout for a new way to prepare it, & this one works very well! I did double the sauce, then served about half of it on the side for anyone who wanted more of it! I also used lemon pepper instead of the S&P, & added just a bit more lemon zest! Great taste & definitely a keeper! Thanks for sharing your recipe! [Made & reviewed while in Eastern Europe on Zaar's World Tour 4]
Simple and healthy! The flavors are really bright and bold. You almost forget it's good for you. And leftovers are great straight out of the fridge the next day.
The was nice but we all decided it needed at least a double batch of sauce. (-; Made for ZWT4.