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Cauliflower with Sauce

A boiled cauliflower served with a sauce of butter, lemon juice, and French mustard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cauliflower and mustard match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 687 recipes. Both carry trans-2-hexenal, which smells green, leafy. The science ↓

Cauliflower with Sauce

Ingredients

Directions

Cook the cauliflower

  1. Boil the cauliflower tied in netting in hot salted water for 25 to 30 minutes.

  2. Drain the cauliflower and place it in a deep dish with the flower side up.

Make the sauce and serve

  1. In a bowl, mix the drawn butter, lemon juice, and French mustard until well combined.

  2. Pour the sauce over the cauliflower and serve.

Recipe from a historical cookbook (Internet Archive).

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.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cauliflower + mustardtop 1% of all pairs
    Smell alikestrong
    Cooked together687 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  2. Cauliflower + lemontop 9% of all pairs
    Smell alikemoderate
    Cooked together179 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Lemon + mustardtop 11% of all pairs
    Smell alikestrong
    Cooked together3,816 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  5. Butter + mustardtop 22% of all pairs
    Smell alikemoderate
    Cooked together8,003 recipes

    Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cauliflower
Forms the main body of the dish and becomes tender when boiled.
Drawn butter
Adds richness and a smooth, silky texture to the sauce.
Lemon juice
Adds acidity that brightens the buttery sauce.
French mustard
Adds sharpness and helps emulsify the butter into the sauce.

The step that matters

Mixing the sauce until well combined. Warm melted butter and acid can separate if not whisked thoroughly, leaving a greasy, broken sauce. Mustard acts as an emulsifier that helps hold the butter and lemon together, so the sauce stays smooth and cohesive.

Swap the lemon

How well each one fits the dish's main ingredients (cauliflower, butter, mustard):

  1. Lemonthe original
  2. Limefits about as well
  3. Avocadofits less well
  4. Coconutfits less well

Fit is the average pairing score against cauliflower, butter, mustard. Candidates are from the same food group and used in at least 100 recipes.

“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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