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Lemon-Dijon Cauliflower

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“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.”

Ingredients Nutrition


  1. 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.
  2. When water boils, place cauliflower on rack, cover saucepan, and steam for 10 minutes or until cauliflower is just tender-crisp.
  3. While cauliflower is cooking, combine yogurt, mustard, lemon juice, lemon peel and garlic. Mix well.
  4. 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.
  5. Sprinkle with chives, salt, and lots of freshly ground pepper.

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