Boiled Cauliflower

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Preparation info

    • Difficulty

      Easy

Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About

Ingredients

  • 1 lb. head cauliflower
  • 2 qts. boiling water
  • 2 teaspoons salt

Method

Select cauliflower with white head and fresh, green leaves Remove leaves, cut off stalk and soak (head down) in cold water. Separate flowerets and cook twenty minutes or until soft in the boiling salted water. Drain and reheat in one and one-half cups of White Sauce, or Cream Sauce. A little grated nutmeg may be added.

With Butter Sauce—Drain and place the hot boiled cauliflower in serving dish and pour over it ¼ cup of hot browned butter. Serve hot.

With Browned Crumbs—Drain and place the hot boiled cauliflower in serving dish and pour over it 2 tablespoons fine bread crumbs, browned in 1 tablespoon of hot butter or fat. Serve hot.