Projects & Recipes
So yummy and addicting! I fell for it when I was pregnant with child number four, and have made it ever since. This is a rich veggie side dish that goes lovely with an evening with the grill.
1 large head of cauliflower
3/4c. mayo (your choice any type is fine)
2 T. mustard (plain yellow or peppercorn)
shredded cheddar cheese (the amount is up to each of you, my kids say the more the better)
Turn your head of cauliflower over exposing the bottom. Take a knife and trim off the leaves and lower stem. The stem you only need to cut off enough so the head sets level. Place head in a pot with half full of water to steam on medium heat for about 40 minutes. The head is done when you poke with a fork and it slides easy in and out. Lift your head to drain and place in a glass pie pan or something with equivalent height sides but still not too much bigger than the head.
Finale…stick your shredded cheese on top of the sauce. Make sure the sides of your head are covered as well. Remember most of your cheese will remain on top. You pop this into the oven on broil letting your cheese melt and bubble a little. You will notice the cheese will melt and run down covering the sides of the cauliflower too.
Take out from the oven, dive in and enjoy. This dish is great hot or cold! Don’t bother asking how many it serves, because it will depend on how generous you feel like being. Forget the calories, I have no idea what the total would be and I am pretty sure you don’t want to know. Besides once you’re in the Frosted Cauliflower coma it really wont matter.