Instructions: Dinner menus during November, and were now in the middle of the side dishes for our final recipe collection, featuring a "Thanksgiving Day Dinner on the Farm."

Fresh cauliflower is naturally abundant this time of the year, as its harvest peaks during October and November. Given that youre celebrating a day of thanks historically rooted in the fall harvest, this member of the cabbage family makes for a perfect addition to your holiday feast.

In a large pot over a high-heat setting, place the rinsed and cleaned whole head of cauliflower in just enough lightly salted water to cover the head.

Bring the water to a boil and reduce the heat to medium. Cover and cook until just tender, about 20 to 30 minutes. Do not overcook. Its fine for the florets to be a bit firm, as the vegetable will continue to cook for several minutes after its lifted from the boiling water. Remove from heat and drain well.

Place the cauliflower in a shallow baking dish. In a small bowl, combine the salt, mayonnaise, mustard, and cheese. Spread the mixture over the top of the cauliflower and bake at 325-F degrees for about 20 minutes, or until the cheese is melted, but not yet browned.

Carefully remove the cauliflower from the baking dish and place whole on a serving platter surrounded by fresh herbs or a ring of fresh green peas, if so desired.

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