The first microwave I owned was a gift from my husband and the microwave was the size of a small refrigerator. The microwave was so complex (or so we thought) that we attended three complimentary classes at the local Appliance Store. Looking back, it cracks me up that it was considered so cutting edge.
Microwave cooking changed my life, making leftovers an almost perfect ‘do-over’ of the original meal.
This recipe was one of many shared with us in our classes. I made it often early in our marriage but forgot about it until a recent conversation with my sister-in-law, Donna. It isn’t the healthiest vegetable recipe, but delicious and provided me with this fun walk down memory lane.
TANGY MUSTARD CAULIFLOWER
1 medium head cauliflower
2 tablespoons water
1/2 cup mayonnaise
1 teaspoon finely chopped onion
1 teaspoon prepared mustard
1/2 cup shredded cheese
Place cauliflower in casserole. Add water and cover with lid or plastic wrap. Microwave on High for 8-9 minutes, or until tender crisp.
Combine mayonnaise, onion and mustard in small mixing bowl. Spoon mustard sauce on top of cauliflower. Sprinkle with cheese.
Microwave for 1-2 minutes to heat topping and melt cheese. Let stand 2 minutes.