Portion Size: ½ cup cauliflower

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 large head cauliflower	Washed, trimmed and broken into small florets
1 (14 oz.) nonfat evaporated milk
¾ cup light mayonnaise
1 chicken bouillon cube
2 teaspoons curry powder
12 wheat lowfat crackers
1 tablespoon melted margarine or butter. Or olive oil.

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Preheat oven to 350°F.
2	Place cauliflower in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm.
3	Drain, and place in a baking dish sprayed with nonstick cooking spray.
4	In a large bowl, mix together soup, mayonnaise, milk, and curry powder. Pour over cauliflower.
5	Crush crackers, and mix with margarine. Sprinkle over cauliflower. Bake in preheated oven for 30 minutes.	Cook until internal temperature reaches 135°F.

Variations: Cauliflower can be steamed, braised, microwaved, roasted, stir fry and mashed. May add choice of herbs or spices for flavor. 

Cauliflower, Sweet and Spicy: In a large bowl mix 2 tablespoons maple syrup, 1 tablespoon sriracha sauce, 2 tablespoons olive oil, 1 tablespoon light soy sauce, ¼ teaspoon ground black pepper. Add 4 cups cauliflower florets and toss. Bake in a 400°F. oven until tender. (about 30 minutes.) 

Caulflower, Saute with Kale and Red Bell Pepper: Saute 4 cups of flowered cauliflower with 1 tablespoon olive oil. Add 1/3 cup diced red bell pepper and cook until tender. Add 1 cup kale bite size kale leaves and cook just till wilted. 

Cauliflower with Hollandaise Sauce: Steam cauliflower head. Top with Hollandaise Sauce. (see recipe in sauces)