Cauliflower with Caper Sauce

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 large cauliflower
  • 1ΒΌ teaspoons salt Cornstarch
  • 3 tablespoons butter
  • 3 tablespoons lemon juice
  • 1 tablespoon grated onion
  • β…› teaspoon freshly ground black pepper
  • 1 teaspoon ground turmeric
  • 2 tablespoons capers
  • Chopped parsley


    1. Remove the stem and leaves from the cauliflower. Place the cauliflower in a saucepan with one inch of boiling water containing one teaspoon of the salt. Bring to a boil and cook, uncovered, for five minutes. Cover and cook for twenty minutes longer, or until cauliflower is tender, turning once.

    2. Drain the liquid from the cauliflower and measure it. There should be about one cup. Blend in one teaspoon cornstarch for each one-half cup liquid.

    3. Add the butter, lemon juice, onion, pepper, turmeric and remaining salt to the liquid. Cook, stirring, until sauce has thickened. Add the capers. Pour the sauce over cauliflower and garnish with parsley.