Cauliflower with Curry Sauce

Chou-fleur à la Sauce Kari


Blanch and plainly boil the cauliflower for fifteen to twenty minutes till tender, then cut it up into nice long pieces, each sufficient for one person; place the pieces in a sauté pan and pour the curry sauce (as for Curry à la Simla) over them, let it boil up, and then draw the pan to the side of the stove, and let it stay there for ten or twelve minutes; dish the pieces up in the form of cutlets, pour the sauce over them and garnish round the cauliflower with little bunches of grated cocoanut which have been warmed between two plates over boiling water. This is an excellent dish for luncheon or second course, or it may be served in the place of an entrée.