Chou-Fleur au Beurre

Buttered Cauliflower

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • 1 large head cauliflower
  • 3 quarts water
  • 1 tablespoon

Method

  1. Select a cauliflower of purest white surrounded by the greenest greens.
  2. Carefully cut the entire white head from the green leaves. Trim the bottom of the outer green leaves so that it will sit straight. Cook this outer part in boiling salted water for 2 minutes. Lift out and cool in cold water, drain, and dry on towels ready to use. Cut the individual flowere