This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Grows to perfection in some parts of this country, where the winters are mild and moist, but is a rarity in the corn belt. Florida, Utah and California send shipments of cauliflower to all other sections. As a vegetable delicacy it is only second to asparagus, if carefully cooked.
The cauliflowers boiled in salted water until the stalk feels soft when tried with a fork, then drained; tomato sauce in the dish it is served in.
The flowerets separated after boiling, put in a baking pan or dish; white sauce, grated cheese, and cracker dust sifted over, browned in the oven.
Boiled and served with Hollandaise sauce.
Cold boiled cauliflower with oil and vinegar.
Generally mixed with other vegetables; cauliflower is pickled the same way.