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Cauliflowers

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 5 ingredients

  1. Cut
  2. 4 oz. of salt
  3. 2 quarts of boiling water
  4. 3 gill of vinegar
  5. 2 quarts of water
Contains Sulphites Read from the ingredients, not verified. Check labels.

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

  1. Cauliflowers are to be had good in all seasons.
  2. Choose them very white, firm, and small-grained—extreme whiteness is an indication of freshness and quality.
  3. Pick one, or two, cauliflowers, according to their size;
  4. cut the stalk, and divide the cauliflower in quarters ;
  5. pare away the tough skin round the stalk ;
  6. Throw the pieces in a large basin of cold water, adding 3 gill of vinegar ;—by this means any caterpillar, or insect, they may contain will be sure to come out ;
  7. Blanch, in 2 quarts of boiling water, for five minutes, to render more digestible ;
  8. cool, and drain;
  9. then boil again, in 2 quarts of water, with 4 oz.
  10. of salt.
  11. As cauliflowers will continue cooking whilst left in the water in the stewpan, it is important to take them off the fire before they are quite done.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Colander