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Cauliflower

Boiled cauliflower served plain or with gravy, butter, or white sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Cauliflower

Ingredients

Directions

Prepare

  1. Choose a close white head of cauliflower.

  2. Soak it in tepid water for a few minutes.

  3. Break it into branches.

Cook and serve

  1. Boil water and add a little salt.

  2. Add the cauliflower branches to the boiling water.

  3. Cook until tender, about 5 to 10 minutes.

  4. Drain and serve plain, with gravy, butter, or white sauce.

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

What each ingredient does

Cauliflower
The main vegetable, which softens into tender florets as heat breaks down its fibres.

The step that matters

Cook until tender, about 5 to 10 minutes.. Cauliflower goes from tender to mushy and sulfurous within minutes. Prolonged heat breaks down its cell walls and releases strong-smelling compounds, so check it early and drain it as soon as a knife slides in easily.

“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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