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Chilled Broccoflower with Dilled Yogurt-Radish Dip
Preparation info
- Serves
6
as an hors d’oeuvre
Appears in
Published 2001
What appears to be a whole pistachio green cauliflower is actually cooked, ready-to-eat pieces formed easily into a rounded head. An appealing hors d’oeuvre for the calorie-conscious—and others. Choose whole-milk or low-fat yogurt. My favorite is whole-milk sheep’s yogurt.
Ingredients
1 head 1½ pounds 2 teaspoons
Method
- Trim leaves and some stem from Broccoflower. Break into large florets, then into 2-inch bunchlets. Peel any thick stems. Drop into large pot of boiling salted water. Return to a boil, and cook just, until the raw crunch disappears—less than 1 minute. Drain. Refresh in cold water; drain well.
- Coat a 1½-quart rounded bowl (to mimic the Broccoflower head) with
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