Chou-Fleur à la Mireille

Cauliflower in Marinade

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Break 1-pound head of cauliflower into flowerets. Peel the stems and blanch. Prepare, the sauce from the Artichauts à la Mireille. Co