The Cook & Kitchen Staff are offering you four different Thanksgiving Day Dinner menus during November, and were now in the middle of the side dishes for our final recipe collection, featuring a "Thanksgiving Day Dinner on the Farm." Fresh cauliflower is naturally abundant this time of the year, as its harvest peaks during October and November. Given that you're celebrating a day of thanks historically rooted in the fall harvest, this member of the cabbage family makes for a perfect addition to your holiday feast.

In a large pot over a high-heat setting, place the rinsed and cleaned whole head of cauliflower in just enough lightly salted water to cover the head. Bring the water to a boil and reduce the heat to medium. Cover and cook until just tender, about 20 to 30 minutes. Do not overcook. Its fine for the florets to be a bit firm, as the vegetable will continue to cook for several minutes after its lifted from the boiling water. Remove from heat and drain well. Place the cauliflower in a shallow baking dish. In a small bowl, combine the salt, mayonnaise, mustard, and cheese. Spread the mixture over the top of the cauliflower and bake at 325ºF.  for about 20 minutes, or until the cheese is melted, but not yet browned. Carefully remove the cauliflower from the baking dish and place whole on a serving platter surrounded by fresh herbs or a ring of fresh green peas, if so desired. Serving Size: 12

Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day <recipe-a-day@bignetwork.com> on Nov 21, 1998, converted by MM_Buster v2.0l.