Cauliflower Salad

A historical recipe from Salads, Sandwiches and Chafing-Dish Dainties With Fifty Illustrations of Original Dishes, by Janet McKenzie Hill (1899).

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A historical recipe

Salads, Sandwiches and Chafing-Dish Dainties With Fifty Illustrations of Original Dishes, by Janet McKenzie Hill (1899). Project Gutenberg eBook #19077.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: raw egg. Check current food-safety guidance before following this.

Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.

Ingredients 1 ingredient

a cup of mayonnaise dressing over

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

Soak the cauliflower in salted water an hour;
cook in boiling salted water until tender;
drain and chill, then sprinkle with French dressing and set aside for half an hour.
Sever the flowerets partly from the stalk, but so as not to change their relative positions, and place on a serving-dish;
put heart leaves of lettuce between the flowerets and about the base of the vegetable;
pour a cup of mayonnaise dressing over the whole, and sprinkle with pimentos or fine-chopped parsley.
In serving, separate the flowerets with a sharp knife.

Plating

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Cookware for this recipe

Large pot
Chef's knife
Cutting board
Colander