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Cauliflower

4 servings

Ingredients

• Cauliflower (as needed)
• Salted water (a little)
• Crayfish, butter, or hollandaise sauce (a little)

Instructions

1. Clean the cauliflower, remove the small leaves, but keep the heads as whole as possible and place them in salted water to remove any insects.
2. Carefully cook the heads until tender in boiling salted water, handling them gently when removing to prevent breaking.
3. When serving, arrange the cauliflower to form a flower and pour a thick crayfish, butter, or hollandaise sauce over it, after removing any excess water.
4. It is best to place the cauliflower in a napkin for boiling to prevent it from breaking and to drain it well when removed.

Modernized from a treasured 19th-century German cookbook.