Preheat oven to 375 degrees F. Coat an 8-inch square baking dish with non-stick cooking spray.
Wash, remove core and leaves, trim, and coarsely chop the cauliflower. Also make sure there are no brown or black spots on it. If so, remove with a paring knife. Chop the fresh cauliflower into small florets.
With you hand, crumble the bread into a blender or food processor. Pulse the machine on and off until the crumbs reach the desired consistency.
In a small bowl, combine the bread crumbs, dried tarragon, and olive oil. Stir until the bread crumbs are well coated with the oil; set aside.
In another small bowl, stir together yogurt, Parmesan cheese, mustard, and tarragon; set aside.
In a large pot, fitted with a steamer basket, bring 2 inches of water to a boil. Add the cauliflower florets, reduce heat to medium, cover, and steam approximately 8 minutes or until just tender. Remove cauliflower florets from the steamer and spread evenly into the prepared baking dish.
Spoon the yogurt/mustard mixture over the cooked cauliflower and stir gently to coat. Sprinkle the bread crumbs over the top.
Bake approximately 15 to 20 minutes or until the crumbs are crisp and well browned. Remove from oven and serve immediately.
Makes 4 servings.
Deviled Cauliflower Recipe: https://whatscookingamerica.net/vegetables/cauliflowerdeviled.htm