Tangy Mustard Cauliflower, Microwave Cauliflower
This is a recipe for microwave cauliflower. A whole baked cauliflower with a topping of mayo, mustard and cheese. Quick, easy and tangy in flavor, in a creamy cheesy sort of way. Heads up cauliflower haters, you might want to try this one.
- 1 head head cauliflower rinsed, core and bottom leaves removed
- 2 tablespoons water
- 1/2 cup mayonnaise
- 1 teaspoon onion -- finely chopped
- 1 teaspoon mustard
- 3 slices American cheese or 1/2 cup grated cheddar cheese
Place cauliflower in microwavable 2 - 3 quart casserole with lid. Add water and cover with lid or plastic wrap.
Microwave on high 8 - 9 minutes or till tender crisp. Use a fork to test doneness. If it feel too crisp, return to microwave for 1 - 2 minutes longer.
In the meantime, combine mayonnaise, onion, and mustard in small mixing bowl. Use a fork to blend into a smooth sauce.
Once the cauliflower has completed its first cook in the microwave, spoon mustard sauce on top of cauliflower. Use the back of the spoon to smooth the sauce evenly over the top of and sides of the cauliflower.
Lay slices of cheese over the top, alternating the way they face so they melt evenly.
Microwave for 1 - 2 minutes more, covered, to heat topping and melt cheese. Let stand two minutes before serving.
You can use grated cheddar cheese in this recipe to replace sliced American Cheese. I like American because of it's melting qualities and sweet flavor.
To make things even easier, I've used 1 heaping teaspoon of dried onion flaked to replace the chopped onion. Just stir them into the mustard mayo combo before spreading over the cauliflower.
Did your perfect deep casserole dish not come with a lid? Simple, just cover tightly with plastic wrap. Using a fork , poke a few holes in the plastic wrap.
Calories: 190kcal | Carbohydrates: 5g | Protein: 3g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 332mg | Potassium: 300mg | Fiber: 1g | Sugar: 2g | Vitamin A: 110IU | Vitamin C: 46.2mg | Calcium: 131mg | Iron: 0.5mg