Remove leaves from cauliflower, keeping head intact. Place head in large saucepan in 1-inch depth water. Bring to a boil; reduce heat. Cover and simmer 15 minutes. Add tomatoes and scallions; simmer 5 minutes longer or until cauliflower is just tender. Slice cauliflower into eight wedges. Arrange vegetables on serving plate, keep warm.
In a small saucepan, over low heat, heat yogurt, mayonnaise, mustard and celery seed until just hot (do not boil).
To serve: pour sauce over cauliflower
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|Serving Size: 1 Serving (167g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 36 (46%)|
|Amt Per Serving||% DV|
|Total Fat 4g||5 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 2g|
|Cholesterol 0.6mg||0 %|
|Sodium 227.6mg||8 %|
|Potassium 446.4mg||12 %|
|Total Carbohydrate 9g||3 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 5.6g|
|Protein 3.6g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 79
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