INGREDIENTS

INSTRUCTIONS

The Cook & Kitchen Staff are offering you four different Thanksgiving
Day Dinner menus during November, and we're now in the middle of the
side dishes for our final recipe collection, featuring a  "Thanksgiving
Day Dinner on the Farm."  Fresh cauliflower is naturally abundant this
time of the year, as its  harvest peaks during October and November.
Given that you're  celebrating a day of thanks historically rooted in
the fall harvest,  this member of the cabbage family makes for a
perfect addition to  your holiday feast.  In a large pot over a
high-heat setting, place the rinsed and cleaned  whole head of
cauliflower in just enough lightly salted water to  cover the head.
Bring the water to a boil and reduce the heat to medium. Cover and
cook until just tender, about 20 to 30 minutes. Do not overcook. It's
fine for the florets to be a bit firm, as the vegetable will continue
to cook for several minutes after it's lifted from the boiling water.
Remove from heat and drain well.  Place the cauliflower in a shallow
baking dish. In a small bowl,  combine the salt, mayonnaise, mustard,
and cheese. Spread the mixture  over the top of the cauliflower and
bake at 325-F degrees for about  20 minutes, or until the cheese is
melted, but not yet browned.  Carefully remove the cauliflower from the
baking dish and place whole  on a serving platter surrounded by fresh
herbs or a ring of fresh  green peas, if so desired.  Posted to
dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Nov 21, 1998, converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 107
Calories From Fat: 61
Total Fat: 6.9g
Cholesterol: 13mg
Sodium: 378mg
Potassium: 112.6mg
Carbohydrates: 7.7g
Fiber: 1.5g
Sugar: 1.9g
Protein: 4.2g