Cauliflower - Defined and Recipes
Cauliflower Defined Including Dishes And Recipes For Boiled Cauliflower With Hollandaise Sauce, Stewed Cauliflower, Baked Cauliflower, Scalloped Cauliflower, Fried Cauliflower With Allemande Sauce, Cauliflower With Mayonnaise, Cauliflower Salad, Purée Of Cauliflower, Cream Of Cauliflower, Cauliflower Sauce, And Pickled Cauliflower.
Cauliflower—is one of several vegetables in the species Brassica oleracea, in the family Brassicaceae. It is an annual plant that reproduces by seed. Typically, only the head (the white curd) of aborted floral meristems is eaten, while the stalk and surrounding thick, green leaves are used in vegetable broth or discarded.
BOILED CAULIFLOWER, HOLLANDAISE SAUCE—The cauliflower trimmed, laid in salted water for an hour, then boiled in salted boiling water with a dash of vinegar in it till tender, taken up and drained; served with Hollandaise sauce poured around; may also be served this way with tomato sauce.
STEWED CAULIFLOWER—The cauliflower prepared and boiled as above, then taken up and sectioned, arranged in a saûtoir, covered with butter sauce and simmered; served as a vegetable.
BAKED CAULIFLOWER—Stewed as in the preceding, then placed into baking dish, covered with bread crumbs and grated cheese, sprinkled with butter and baked.
SCALLOPED CAULIFLOWER—Same as the preceding, but filled into scallop shells instead of baking dish; served in the shells.
FRIED CAULIFLOWER, ALLEMANDE SAUCE—The stewed cauliflower above, taken up, dipped into batter and fried; served with Allemande sauce poured around.
CAULIFLOWER WITH MAYONNAISE —Cold boiled cauliflower in flowerets, marinaded in French dressing, arranged on a leaf of lettuce around the dish, with mayonnaise in the center.
CAULIFLOWER SALAD—Cold boiled cauliflowerets covered with cream salad dressing, arranged in center of dish, garnished with small balls of beets.
Purée OF CAULIFLOWER—One-third Vélouté sauce, one-third chicken stock, mixed and brought to the boil, minced cauliflower stalks and roots boiled in it till tender with a little thyme and parsley; when done, rubbed through a fine sieve, brought to the boil again and one-third of the whole of cream sauce then added; served with croûtons.
CREAM OF CAULIFLOWER—Same as the preceding, but when finished, very small flowerets added before serving.
CAULIFLOWER SAUCE—Into a good butter sauce is worked some very small flowerets of boiled cauliflower with a little purée, (good for boiled poultry).
PICKLED CAULIFLOWER — Cauliflowers boiled till tender in flowerets, then put into jars, and covered with the following pickle: One pound of dry mustard mixed with one ounce of turmeric, then moistened with vinegar. One gallon of vinegar brought to the boil, the mustard and turmeric paste stirred into it, brought to the simmer and when beginning to thicken, one pound of sugar, half a pint of olive oil, and two ounces of mustard seed successively added to it, simmered for a few minutes, then poured boiling hot over the cauliflowers in the jars.
CAULIFLOWER, BOILED WITH BUTTER— Take one large or two small cauliflowers; pare, pick and examine them well to see if anything adheres which should be removed; wash them thoroughly in fresh water, and then put in a saucepan, covering with cold water; season with a handful of salt and half a pinch of pepper, and add an ounce of kneaded butter. After cooking about thirty minutes, drain them through a colander and lay them on a dish, pouring over them a sauce made of one ounce of good butter, a third of a pinch of salt, the same of pepper, and a tablespoonful of vinegar, then serve.
CAULIFLOWER AU GRATIN — Pare, pick, cook and drain one large or two medium-sized cauliflowers. Cut off the roots; then place them on a buttered baking-dish, covering them with a pint of good béchamel, to which three tablespoonfuls of grated Parmesan cheese have been added. Sprinkle the top with three more tablcspoonfuls of grated cheese and a little fresh bread-crumbs. Place the dish in the oven and let it get a golden brown color. It will require about twenty minutes’ cooking, but care must be taken to turn the disli frequently, so that he cauliflower will be equally well browned all over.