Cauliflower with Mustard Sauce

Preparation info
  • 4 to 6

    Servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Cauliflower, broccoli, Brussels sprouts, cabbage and kale are cousins under the leaf. The finest heads of cauliflower are firm to the touch and range in color from chalk to creamy white. The outer leaves should be firm, fresh and green. The leaves are thoroughly edible. Good taste in cauliflower has nothing to do with size and relative sizes have little to do with age.

Marie Jeanne Bécu, the Countess du Barry, the court favorite of Louis XV, gave her royal name to many dis