The only care
that cauliflower requires before cooking is to keep it in a cool place,
for it does not wilt nor decay quickly.
To prepare this vegetable for cooking, the white head should be cut from
the leaves, which are discarded. Then the head should be placed upside
down in a pan of salt water and allowed to soak for an hour in order to
drive out the small bugs or worms that are so frequently found in this
vegetable. The cauliflower may then be cooked whole or broken apart, but
in either case it should be cooked until tender in boiling salted water
with the cover removed from the kettle.
106. CAULIFLOWER WITH TOMATO SAUCE.--Variety can be secured in the
preparation of cauliflower by serving it with a tomato sauce. Besides
being very palatable, this is an extremely attractive dish because of
the contrast in colors. Chicken gravy may be used instead of tomato
sauce, and a most delightful dish is the result.
CAULIFLOWER WITH TOMATO SAUCE
(Sufficient to Serve Six)
1 head cauliflower
2 Tb. butter
2 Tb. flour
1/2 tsp. salt
Dash of pepper
2 c. strained tomato
Soak the cauliflower in cold salted water, and then tie it carefully in
a piece of cheesecloth and put it to cook in boiling salted water. Cook
until tender, but not so long that it will fall to pieces. Take from the
water, remove the cheesecloth carefully, and place the cauliflower in a
vegetable dish. While the cauliflower is cooking, prepare the sauce by
melting the butter in a double boiler, adding the flour, salt, and
pepper, and stirring into this the heated strained tomato made by
forcing canned or stewed tomatoes through a sieve.
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