Curried Cauliflower Appetizer

[Guest guest]

Curried Cauliflower Appetizer

Makes 12-16 servings

 

1 large (about 2 1/2 lb.) head cauliflower

1/2 cup water

1 tbsp. fresh lemon juice

1/2 cp light mayonnaise

1/2 cup nonfat plain yogurt

1/4 tsp. ground ginger

1/4 tsp. salt

1/4 tsp. ground white pepper

1 tsp. curry powder

Fresh sprigs of parsley for garnish

Paprika for garnish (optional)

Wheat crackers (optional)

 

Remove and discard outer leaves of cauliflower. Cut out core, about 1 1/2

inches deep. Place cauliflower, stem side don, in a 3 1/2 quart slow cooker.

Combine water and lemon juice. Pour over cauliflower. Cover and cook on LOW

4 to 6 hrs. or until very tender. Meanwhile in a small bowl, mix mayonnaise,

yogurt, ginger, salt, pepper and curry powder. Cover and refrigerate at

least 1 hr. for flavors to blend. Arrange cauliflower on a serving plate.

Spread mayonnaise mixture evenly over cooked cauliflower. Surround with

sprigs of fresh parsley. Dust the top lightly with paprika and serve with

crackers if desired.

 

Healthy Crockery Cookery