Stewed Cauliflower
Ingredients
Directions
Prepare the cauliflower
Cut cauliflower into small clusters.
Lay the clusters in cold salt water for more than an hour.
Drop the clusters into boiling water and boil fifteen minutes.
Turn off the heat and drain all the water.
Make the dressing and serve
Add 1 pint of milk or cream, a lump of butter, pepper, salt, and a little flour.
Let this come to a boil, taking care not to scorch.
Arrange the cauliflower in a dish and pour the dressing over it.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Cauliflower (in the method)
- Main vegetable that becomes tender through soaking and boiling.
- Milk or cream (in the method)
- Provides the liquid and richness that form the body of the sauce.
- Butter (in the method)
- Adds fat and rich flavor to the dressing.
- Flour (in the method)
- Thickens the dressing as its starch swells in the hot liquid.
The step that matters
Bringing the dressing to a boil. Milk and cream contain sugars and proteins that scorch and stick to the bottom of the pan when overheated, and a flour-thickened sauce can clump or burn if it is not kept moving. Stir steadily and watch the heat.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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