1 sm. head cauliflower (about 1 lb.)
1/2 c. water
1/4 tsp. salt
1/3 c. low calorie mayonnaise
2 tbsp. skim milk
2 tsp. minced parsley
2 tsp. prepared mustard
Parsley sprigs (opt.)

Trim and rinse cauliflower. Cut into cauliflowerets and slice about 1/4" thick (you should have about 4 cups). Place in a 2 quart saucepan with water and salt. Bring to a boil; reduce heat to low, cover and simmer for 12 to 15 minutes or until tender. Drain well and keep hot.

Meanwhile, in a small saucepan, stir mayonnaise, milk, parsley and mustard until blended. Cook and stir over medium heat just until mixture boils. Remove from heat.

To serve, place hot cauliflower in a serving bowl. Spoon hot sauce over the top. Garnish with parsley. Serve immediately.

Makes 6 servings.