Cauliflower comes from the family of cabbage. The head of the cauliflower is cultivated and consumed by humans. Cauliflower is very similar to cabbage in taste and composition, but the flavor of the cabbage is a little more fragile. Cauliflower must always be cooked in an uncovered container as cabbage and Brussels sprouts are cooked, if you want to avoid the strong disagreeable flavor. While buying a cauliflower, you should get a cauliflower with solid heads, which are creamy white in color and they should not contain black spots or blemishes. The only concern that cauliflower needs, is that it should be stored in a cold place before cooking, so that it does not droop or decompose quickly. If you want to cook cauliflower then just follow the instruction mentioned below.
Cauliflower with tomato sauce:
There are lots of varieties through which you can cook cauliflower and serve it with a tomato sauce. Besides being very edible, this is a tremendously gorgeous dish because of the contrast of colors in it. You can also use chicken gravy in the place of tomato sauce, and prepare one of the most wonderful dishes.
Ingredient:
- 2 head cauliflower
- 3 Tb. butter
- 3 Tb. flour
- 1 tsp. salt
- Dash of pepper
- 3 c. strained tomato
Procedure:
To cook cauliflower, steep the cauliflower in freezing salted water, and then bind it carefully in a portion of cheesecloth. Place it to cook in boiling salted water. Cook until it becomes warm, but do not boil it for a long time as it will disintegrate to pieces. Now, take it out from the water, take away the cheesecloth carefully, and keep the cauliflower in a vessel. While your cauliflower is cooking, you can make the sauce by dissolving butter in a double boiler add flour, salt and pepper, and mix it into this the boiled strained tomato prepared by forcing canned or stewed tomatoes through a strainer. Cook until the sauce becomes thick and then decant over the cauliflower in the vegetable vessel. Serve it hot.
Scalloped cauliflower: Ingredient:
- 2 head cauliflower
- 2 Tb. butter
- 3Tb. flour
- 2 c. milk
- 2 c. water from cauliflower
- 1 tsp. salt
- Dash of pepper
- 2 c. buttered crumbs
Procedure:
- Arrange and cook the cauliflower according to the instructions mentioned in above step, break it into flowerets before putting boiling water on it. Once it has cooked and become warm, remove the water from it. Make the sauce by using the butter, flour, milk, water from the boiled cauliflower, salt, and pepper. Rub butter on crumbs by spreading 2 tablespoonful of dissolved butter over them.
- Now, add 2 cups full of the crumbs on the base of a cooking dish, add one whole head of the cauliflower, and on the top of this put another 2 cups full of crumbs. Then include the leftovers of the cauliflower, and spread the white sauce over all. Spread the leftovers of the crumbs over the top. Keep it in a preheated oven and bake until it become brown on top. Serve hot.
Creamed cauliflower:
- Creamed cauliflower is a very gorgeous vegetable dish, which can be cooked from cauliflower by cooking the whole head and then pouring a creamy sauce over it. In serving, a part of the head must be broken off for every person and should be served with the cream sauce.
Ingredient:
- 2 head cauliflower
- 3 Tb. butter
- 3 Tb. flour
- 2 c. milk
- 1 c. water in which cauliflower was cooked
- tsp. salt
- Dash of pepper
Procedure:
- First of all, steep a firm head of cauliflower in chill salted water for almost 60 seconds. Then clean carefully; cover cauliflower properly in cheesecloth and cook cauliflower in hot boiling salted water until it becomes warm. When cooked enough, drain and prepare a sauce of the other ingredients. Keep the cauliflower in a vegetable vessel, spread the white sauce over it and serve it hot.
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