Home › Vegetables › Cauliflower, with White Sauce

Cauliflower, with White Sauce

Remove the green and imperfect leaves from the cauliflower, and place it, top downward in a dish of cold, salted water, to draw out dust and other impurities. Now wrap it in a piece of cheesecloth or in a twine net made for such purposes, drop it, stem downward, into hot, salted water, and boil twenty minutes. Lift it out very carefully and allow it to drain in a warm place. Pour over the cauliflower, or send to table with it in a sauce-boat, a cream sauce. Sometimes hot boiled cauliflower is sprinkled with grated cheese and then with buttered cracker or bread crumbs, after which it is baked to a light brown.