Curried Cauliflower

Please don't knock cauliflower until you try this dish. It is so good. Try it and you'll agree!

Curried Cauliflower (presented whole, cut like a cake)



Wash and trim one head cauliflower; leave head and core intact.
Steam till tender-crisp.


Heat oven to 400°.


While cauliflower cooks, mix ¼ cup mayonnaise and 1 tablespoon curry power till smooth. (Guessing. I don’t measure; better to make too much and use any leftover for something else.)


Drain cauliflower, and place in an oven-proof baking dish (8" round, 8x8 square, or similar) that has been sprayed. (Pam)


Cover the cauliflower with the curry-mayo mixture, like frosting a cake.


Sprinkle grated Parmesan cheese all over the mayo till coated. Place in oven and watch carefully – 5 minutes or so, till bubbly and golden.


Cut 1" wedges almost through, but attached enough at the bottom to keep the head shape.


Serve immediately in the baking dish. Tongs will hold the wedge and pull it free to serve.