Recipe by morgainegeiser
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.
Top Review by Sydney Mike
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]
- 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
Directions See How It's Made
- 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.