1/3 C. plain nonfat yogurt
1/4 C. grated Parmesan cheese
1/4 C. Dijon mustard
1/4 tsp. dried tarragon
1 slice whole wheat bread, made into crumbs
1 T. fresh tarragon, chopped
1 tsp. olive oil
2 lb. cauliflower, cut into florets

Preheat oven to 375F. Coat an 8″ sq pan w/ nonstick olive oil spray. In a small bowl, stir together yogurt, cheese, mustard & dried tarragon. In another bowl, combine bread crumbs, tarragon & olive oil. Stir vigorously to coat the crumbs with oil. Steam cauliflower in a large pot w/ 2″ water, just until tender about 8 min. Spread the cauliflower evenly in the prepared pan. Spoon the mustard mixture over the cauliflower and stir gently to coat. Sprinkle bread crumbs over the top. Bake until the crumbs are crisp and well browned, 15-20 minutes.

Yield: 6 servings
Calories: 74
Fat: 3g
Fiber: 2g