I found this recipe in a small Better Homes and Garden cookbook I bought just before I was married in 1950. I adjusted the recipe a little by cutting the cauliflower into chunks. Then I can cook as much as I want. I like to serve this vegetable with pork as well as beef.
- 2 cups fresh cauliflowerets
- 1 tablespoon water
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1/8 teaspoon salt
- Chopped fresh parsley, optional
- Place cauliflower and water in a small microwave-safe bowl. Cover and microwave on high for 4-5 minutes or until crisp-tender, stirring once.
- In a small bowl, combine the mayonnaise, mustard and salt. Drain cauliflower and place in a serving bowl. Top with mayonnaise mixture. Sprinkle with parsley if desired. Yield: 2 servings.
Originally published as Frosted Cauliflower in Reminisce February/March 2007, p 49
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