Cauliflower Recipe (Strong Juiced)

Trim off the outside leaves and cut the stalk even with the edible portion, to stand level. Let stand, head downward, in cold salted water half an hour to draw out insects that may be present. Steam or cook head downward and uncovered, in a large kettle of rapid-boiling salted water until tender (about twenty minutes). Remove any scum that is present on the top of the water before lifting the cauliflower from the vessel. The cauliflower may be tied in a cheesecloth before cooking. Serve with cream, white, Bechamel, Hollandaise or tomato sauce. Cooked flowerets of cauliflower are used to garnish dishes of veal, chicken, and sweetbread.

Cauliflower A La Huntington Recipe

(Boston Cooking School)

Steam the cauliflower, prepared as above, in a tightly closed kettle until tender; separate into flowerets and pour over these the following sauce: mix one teaspoonful and a half of mustard, one teaspoonful and a fourth of salt, one teaspoonful of powdered sugar and one fourth teaspoonful of paprika; add the slightly beaten yolks of four eggs and one fourth cup of olive oil. When thoroughly mixed, add half cup of weak vinegar, in which half a teaspoonful of fine-chopped shallot has infused five minutes. Cook over hot water until slightly thickened, remove from the fire, add half a tablespoonful of curry powder, two tablespoonfuls of melted butter, and one teaspoonful or fine-chopped parlsey.

Cauliflower Au Gratin In Cheese Shell Recipe (Entree)

Break a cooked cauliflower into flowerets; put a layer in a shell of Edam cheese, and cover with cream sauce; alternate layers of cauliflower and sauce until the shell is filled, having the last layer of sauce; sprinkle with buttered cracker crumbs and set the shell in the oven, to brown the crumbs. Serve a scraping of cheese with each portion of cauliflower. Celery, Brussels sprouts, cab bage or macaroni are also served from a cheese shell. Either white or tomato sauce may be used.