1 medium cauliflower (about 2 lb.), broken into flowerets
1/2 c. plain low-fat yogurt
1/4 c. reduced-calorie mayonnaise
1/2 tsp. grated lemon rind
1 tbsp. lemon juice
2 tsp. Dijon mustard
1 tbsp. freeze-dried chives

Arrange cauliflower in a vegetable steamer over boiling water. Cover and steam 5 to 6 minutes or until crisp-tender. Transfer to a serving platter. Keep warm.

Combine yogurt and next 4 ingredients in a small bowl. Stir well. Pour yogurt mixture over hot cauliflower. Sprinkle with chives.