Serves: 4
Trim and core whole cauliflower cauliflower may be cooked whole or separated into individual flowerets Drop into rapidly boiling salted water (1 to 2 teaspoons salt per quart of water). If desired, add a little lemon juice to water to keep cauliflower white. Whole head cooks to crisp-tender in 10 to 15 minutes individual flowerets cook in 3 to 6 minutes.
Variations
Cauliflower with Browned Butter: Melt butter (no substitute) in small saucepan then continue cooking over medium heat until butter becomes a nut brown color watch so that it doesn't burn. Pour over cooked and drained cauliflower. Sprinkle with chopped fresh parsley.
Cauliflower with Crumbs: Top cooked cauliflower with 1/3 cup bread crumbs that have been tossed with 2 tablespoons melted butter or margarine and 1 teaspoon crushed dried parsley.
Cauliflower with Parmesan Crumbs: Prepare buttered crumbs as described and toss in 1 tablespoon grated Parmesan cheese.
This Cooked Cauliflower recipe is from the Managing Your Meals Cookbook. Download this Cookbook today.
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