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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