(Clionx-fleurs a In sauce)
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United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
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
Chef Wood
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- Cut off the stem and remove the outer leaves, allow it to soak in cold salt and water for an hour before it is cooked ;
- put the cauliflower head downwards into a pan of boiling water, containing 1 teaspoonful of salt to each quart ;
- allow it to boil rather fast, with the lid off, 12 to 25 minutes, skimming occasionally ;
- drain and serve flower uppermost covered with white sauce (No.
- 100).
- CAULIFLOWER ( German Fashion )
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Colander