1. Remove the outer leaves and trim the stalk from the cauliflower. Soak the head for 30 minutes, head down, in enough cold water to cover — this dislodges insects and grit from between the flowerets.
2. Drain the soaking water. Transfer the cauliflower, head up, to a pot of boiling salted water. Cook 18-22 minutes, until a paring knife pierces the thickest part of the stem with no resistance and the flowerets are fully tender but not falling apart.
3. Drain the cauliflower thoroughly in a colander. Separate the head into individual flowerets.
4. Prepare 1 1/2 cups (360 ml) White Sauce I (a basic bechamel: butter, flour, and whole milk) in a wide saucepan. Return the flowerets to the pan and fold gently to coat, heating over low heat for 2-4 minutes, until the sauce is steaming and the cauliflower is heated through. Serve immediately.
Your family has recipes like this too.
The handwritten cards, the dishes only grandma remembers — save them before they fade. Free to start.