Boiled Cauliflower, Cream Sauce

Choux-Fleurs a la Creme

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 2 Medium-Sized Cauliflowers
  • A Teaspoonful of Salt
  • A Cream Sauce
  • 2 Lemons, Cut in Quarters


To boil cauliflower, pick off the outer leaves, leaving only the one delicate row near the bottom of the flowerets. Wash the Cauliflower well in cold fresh water, and then soak, with the head downwards, about twenty minutes, to drain off all possible insects. Have ready a pot of boiling water. Take a nice, clean piece of cheesecloth, and tie the Cauliflower in it, to prevent breaking while boiling. Put the Cauliflower in a kettle of boiling water, with the stem downwards. Add a teaspoonful of salt, and cover the kettle. Let the Cauliflower boil from thirty to forty minutes, according to size, or until the Vegetable is tender. When cooked, lift gently out of the cheesecloth, untie and set in a dish, stem downward. Pour over it a Cream Sauce and serve hot. Place on each plate, when serving, a quarter of a lemon, nicely cut.