Tangy Mustard Cauliflower

 
I grew up with a mom who was a Home Economist. She taught high school for a while and then spent 39 years as an Extension Agent for the land grant school -- Utah State University. As a Home Economist she was an early adopter of many home appliances. While not unusual now – my family had one of the first home microwaves in the neighborhood. Home microwaves became available  to home consumers in the mid 1960’s and by the early 1970’s my family had one. It sat on the kitchen counter next to the fridge. It was heavy, had a turn knob, and lasted forever. With this new gadget there was a lot to learn and my mom worked through most every recipe that came in the microwave cookbook. One recipe became a favorite and we are still making it – Tangy Mustard Cauliflower.

To start remove the stems from a medium cauliflower and wash. Place the cauliflower in a microwave safe dish (I like to use a quiche pan) and add 2 T water, cover with plastic wrap and cook in microwave for 7-8 minutes until tender.

While the cauliflower is cooking make the sauce. Combine mayonnaise, mustard, dried onions, and salt and pepper together.

Spread the mayonnaise mixture over the top and down the sides of the cauliflower.

Sprinkle with grated cheddar cheese.

Return to the microwave for about 1 minute until cheese melts.

To serve cut into wedges. A medium cauliflower will make 6-8 servings.

​Tangy Mustard Cauliflower

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1 medium head cauliflower
½ cup mayonnaise
½-1 tsp dried minced onion
1 tsp prepared mustard
Salt and pepper to taste
½ cup shredded cheddar cheese
 
Place cauliflower in microwave safe dish. A shallow quiche pan works well. Add 2 T water. Cover and cook in microwave 7-8 minutes or until tender.
 
Combine mayonnaise, onion, mustard, salt and pepper. Drain water from cooked cauliflower. Spread mayonnaise mixture over top and down sides of cauliflower. Sprinkle with grated cheese. Return to microwave for about 1 minute or until cheese melts.