Boiled Cauliflower
A simple Victorian method for boiling cauliflower to tender perfection, with the option of using milk and water for a milder flavor.
Ingredients
- 1 large head Cauliflower, trimmed into florets (About 2 pounds)
- 1 teaspoon Salt (A very little salt as per original)
- 8 cups Water (Or use half milk and half water for a milder flavor)
- 4 cups Milk (optional) (Use 4 cups milk and 4 cups water if using milk method)
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Instructions
- 1Trim the cauliflower neatly, removing leaves and cutting into florets if desired. Place in a large bowl of cold water and let soak for 1 to 2 hours.
- 2Drain the cauliflower and rinse thoroughly in fresh cold water.
- 3Fill a large pot with water (or half milk and half water if using the milk method) and bring to a rolling boil over high heat.
- 4Add the salt to the boiling water, then carefully add the cauliflower. If using milk and water, skim any foam that rises to the surface with particular attention.
- 5Boil the cauliflower for 20 minutes for medium heads, or up to 30 minutes if very large, until tender when pierced with a fork. Continue to skim if using milk and water.
- 6Carefully drain the cauliflower in a colander and transfer to a serving dish. Serve immediately while hot.
