CAULIFLOWER
This classic cauliflower recipe offers a simple yet elegant way to prepare this versatile vegetable. The cauliflower is cooked until tender, then served with a choice of delicious sauces, making it a perfect side dish or a delightful garnish. The recipe highlights the natural flavors of the cauliflower, creating a satisfying and healthy meal. Serve it with a creamy white sauce for a comforting experience.
Ingredients
- 1 head Cauliflower
- 1 tablespoon Salt (Quantity estimated (not specified in original recipe))
- 8 cups Water (Quantity estimated (not specified in original recipe))
- White sauce (or Béchamel, or Hollandaise sauce) (Quantity estimated (not specified in original recipe))
Instructions
- 1Trim off the outside leaves of the cauliflower and cut the stalk even with the flower.
- 2Let the cauliflower stand upside down in cold salted water for twenty minutes.
- 3Put the cauliflower into a generous quantity of rapidly boiling salted water and cook it uncovered for about twenty minutes, or until tender, but not so soft as to fall to pieces. Remove any scum from the water before lifting out the cauliflower.
- 4If not perfectly white, rub a little white sauce over it. Serve with a white, a Béchamel, or a Hollandaise sauce; or it may be served as a garnish to chicken, sweetbreads, etc., the little bunches being broken off and mixed with the sauce.