Tangy Microwaved Cauliflower

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Total Time
25mins
Prep
10 mins
Cook
15 mins

This is my favorite cauliflower dish. At a training seminar, teachers could "teach" anything to demonstrate their teaching techniques. One teacher taught us how to cook this recipe, and I love it!

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Ingredients

Nutrition

Directions

  1. Wash cauliflower and drain.
  2. Cut off large stem, leaving mostly the top of the cauliflower.
  3. Cut into bite-sized florets and place in a single or double layer on a serving platter or microwave dish.
  4. Cover with plastic wrap and microwave on HIGH for about 5-8 minutes until tender crisp (do not overcook).
  5. Microwaves vary so check after 4-5 minutes.
  6. While cauliflower is cooking, mix mayonnaise, mustard, and onion together.
  7. As soon as cauliflower is done, remove plastic wrap and (sprinkle with salt, if using) spread sauce over hot cauliflower.
  8. Sprinkle with cheddar cheese.
  9. Loosely cover with plastic wrap and microwave on high to just melt cheese.
  10. Serve hot.
  11. VARIATION: If you like hot foods, add a little hot sauce to mayonnaise mixture.
Most Helpful

4 5

I would put a "scant" 1 teaspoon of mustard in the sauce the next time. I used a very generous teaspoon and found the mustard taste too overwhelming.

5 5

I had a small head of cauliflower so used 1/2 cup of mayo and 1/2 cup of shredded sharp cheddar cheese. I had red onion on hand and used that in place of green onion. I made a mistake and mixed the mayo and cheese together so spooned mixture onto the microwaved florets....it certainly didn't change the great taste of this dish. I also added a dash of hot sauce (along with the mustard and salt) to the mayo mixture. WOW! We ate every bite and scraped the plate. BeachGirl, I wish I could give you 10 stars for this recipe. Thanx!

5 5

This was, quick, tasty and will be made again. I did add some water to the dish when microwaving the cauliflower and I added some hot sauce to the mayo/cheese mixture as you suggested. Served it sprinkled with chopped fresh parsley.