Deviled Cauliflower

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Deviled Cauliflower

1 slice whole wheat sandwich bread

1/4 teaspoon dried tarragon

1 teaspoon extra-virgin olive oil

1/3 cup plain non-fat yogurt

1/4 cup (1 ounce) grated Parmesan cheese

1/4 cup Dijon-style mustard

1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon

2 pounds (1 large head) cauliflower, cut into florets

Preheat oven to 375 degrees F. Coat an 8-inch square baking dish with non-stick

cooking spray.

With you hand, crumble the bread into a blender or food processor Pulse the

machine on and off until the crumbs reach the desired consistency. In a small

bowl, combine the bread crumbs, dried tarragon, and olive oil. Stir until the

bread crumbs are well coated with the oil; set aside.

In another small bowl, stir together yogurt, Parmesan cheese, mustard, and

tarragon; aside.

In a large pot , fitted with a steamer basket, bring 2 inches  of water to a

boil. Add the cauliflower, reduce heat to medium, cover, and steam approximately

8 minutes or until just tender. Remove cauliflower from steamer and spread

evenly into the prepared baking dish.

Spoon the mustard mixture over the cauliflower and stir gently to coat. Sprinkle

the bread crumbs over the top. Bake approximately 15 to 20 minutes or until the

crumbs are crisp and well browned.

 Hugz

karen