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Cauliflower, Hollandaise

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Cauliflower and sauce work together. They rank in the top 22% of all ingredient pairs, and cooks put them together in 463 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Cauliflower, Hollandaise

Ingredients

Directions

  1. Prepare the cauliflower as described in the previous recipe.

  2. Drain the cooked cauliflower on a napkin.

  3. Place the cauliflower on a dish and pour Hollandaise sauce over it.

  4. If the cauliflower is small and detached, place it in a bowl with the heads downward.

  5. Press the cauliflower lightly to mold it together into one large head.

  6. Transfer the molded cauliflower to a plate with the head facing up and pour Hollandaise sauce over it.

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 + saucetop 22% of all pairs
    Smell alikelow
    Cooked together463 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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Sauce 3

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