Cabbage With a College Education

When served whole on a platter or as a soup or salad, cauliflower makes a great dish--some would say a great main dish with a little fish or chicken on the side.

By removing the core of the cauliflower, you are creating an open center, which forms the doughnut shape or ring that is best for even cooking in the microwave. A tight cover is essential to keep in the cauliflower’s moisture for steaming.

If salt is to be added, sprinkle it on at the end of cooking or dissolve the salt into the cooking liquid first. Salt directly on the vegetable can cause the surface to become tough and overcooked.

IMPERIAL CAULIFLOWER

1 (1-pound) head cauliflower, core removed

2 tablespoons water

1/4 cup butter

1/4 cup fine dry bread crumbs

2 tablespoons chopped parsley

1 tablespoon lemon juice

Combine cauliflower and water in 2-quart microwave-proof casserole. Cover with lid or plastic wrap, turning back slightly on 1 side. Microwave on HIGH (100% power) 6 to 9 minutes or until tender when pierced. Let stand, covered, 3 minutes.

Meanwhile, combine butter, bread crumbs, parsley and lemon juice in 1-cup glass measure. Microwave on HIGH 1 to 2 minutes or until butter is melted. Place whole cauliflower on serving dish and spoon butter mixture on top. Cut into wedges to serve. Makes 6 servings.

MOCK LOBSTER CAULIFLOWER AND BROCCOLI PLATTER

1/4 cup butter

2 tablespoons chopped parsley

2 tablespoons chopped dill

1 tablespoon lemon juice

1/2 head cauliflower, broken into florets

1/2 bunch broccoli, broken into florets

Combine butter, parsley, dill and lemon juice in 8-ounce microwave-proof bowl. Place bowl in center of 12-inch microwave-proof platter. Surround bowl with cauliflower and broccoli florets.

Cover with plastic wrap, turned back slightly on 1 side, and microwave on HIGH (100% power) 6 to 9 minutes or until vegetables are tender when pierced. Let stand, covered, 2 minutes. Makes 6 servings.

CREAM OF CAULIFLOWER SOUP WITH SUNFLOWER SEEDS

1/2 medium cauliflower, trimmed

1 tablespoon water

2 cups chicken broth

1 clove garlic, minced

Dash cayenne pepper

1 tablespoon grated Parmesan cheese

1/4 cup low-fat plain yogurt

4 teaspoons toasted sunflower seeds

Dash Lemon Pepper

Combine cauliflower and water in 2-quart microwave-proof casserole. Cover with lid or plastic wrap, turned back slightly on 1 side. Microwave on HIGH (100% power) 4 to 6 minutes or until tender.

Place cooked cauliflower in bowl of food processor and process until finely chopped. Return to 2-quart casserole. Pour in broth, garlic and cayenne pepper. Cover with lid or plastic wrap, turned back slightly, and microwave on HIGH 2 to 4 minutes or until hot. Stir in Parmesan cheese and yogurt.

To serve, pour soup into 4 bowls and sprinkle each with 1 teaspoon sunflower seeds and little Lemon Pepper. Makes 4 servings.

Lemon Pepper

2 tablespoons grated lemon zest

1 tablespoon coarsely ground black pepper

Spread lemon zest out on paper towel or paper plate. Microwave on HIGH (100% power) 2 to 3 minutes or until dried but not dark, rotating plate after 2 minutes. Combine lemon zest with pepper and mix well. Makes about 3 tablespoons.