Chilled Broccoflower with Dilled Yogurt-Radish Dip

Name: Chilled Broccoflower with Dilled Yogurt-Radish Dip
Yield: Serves 6 as an hors d’oeuvre
Ingredients: Garnish: whole small radishes with leaves and dill sprigs; Garnish: whole small radishes with leaves and dill sprigs; 2 tablespoons minced fresh dill; 2 tablespoons thin-sliced scallion (green onion) tops; 1 cup yogurt (preferably whole-milk); 1½ tablespoons whole-grain mustard; ½ teaspoon kosher salt; 1 cup yogurt (preferably whole-milk); 2 teaspoons olive oil; 1 cup diced or chopped red radishes (About 8 medium-large radishes); 1 head Broccoflower (About 1½ pounds)

Preparation info

Serves
6
as an hors d’oeuvre

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

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 Broccoflower (About 1½ pounds)
2 teaspoons olive oil

Starter
Gluten-free
Vegetarian

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