Deviled Cauliflower, Low-Fat

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1 slice whole-wheat sandwich bread
1/4 teaspoon dried tarragon
1 teaspoon extra-virgin olive oil
1/3 cup plain non-fat yogurt
1/4 cup grated Parmesan cheese
1/4 cup Dijon-style mustard
1 tablespoon chopped fresh tarragon or 1 tablespoon dried tarragon, divided
2 pounds cauliflower, cut into florets

Preheat oven to 375 degrees. Coat an 8-inch square baking dish with nonstick cooking spray.

With your hand, crumble the bread into a blender or food processor. Pulse the machine on and off until the crumbs reach the desired consistency. In a small bowl, combine the bread crumbs, dried tarragon, and olive oil. Stir until the bread crumbs are well coated with the oil; set aside.

In another small bowl, stir together yogurt, Parmesan cheese, mustard, and tarragon; set aside.

In a large pot, fitted with a steamer basket, bring 2 inches of water to a boil. Add the cauliflower; reduce heat to medium, cover, and steam approximately 8 minutes or until just tender. Remove cauliflower from steamer and spread evenly into the prepared baking dish.

Spoon the mustard mixture over the cauliflower and stir gently to coat. Sprinkle the bread crumbs over the top. Bake approximately 15 to 20 minutes or until the crumbs are crisp and well-browned. Remove from oven.

To serve, divide among individual serving plates.

Makes 4 servings