Lemon Dijon Cauliflower

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In poland, they serve whole cauliflower boiled in a large pot and then topped with lots of sour cream. This is an updated version of an old recipe and has a wonderful flavor.

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Steps

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Trim leaves from cauliflower and leave it whole.

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Place a steamer rack in the bottom of a saucepan just large enough to hold the cauliflower.

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Add enough water to come almost up to the bottom of the rack.

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Place saucepan over medium heat.

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When water boils , place cauliflower on rack , cover saucepan , and steam for 10 minutes or until cauliflower is just tender-crisp.

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While cauliflower is cooking , combine yogurt , mustard , lemon juice , lemon peel and garlic.

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Mix well.

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Place cooked cauliflower in a large serving bowl , preferably one that is close to the size of the cauliflower.

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Spoon yogurt mixture over top of cauliflower.

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Sprinkle with chives , salt , and lots of freshly ground pepper.

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Ingredients

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cauliflower, plain nonfat yogurt, dijon mustard, lemon juice, lemon peel, garlic clove, fresh chives, salt and pepper