16 pounds fresh cauliflower (AP) (10 lb EP)
4 ounces margarine, melted
1 ounce salt (1 1/2 tbsp)
Servings: 50
1. Wash cauliflower. Remove outer leaves and woody stem. Break into florets. Steam or boil cauliflower.
2. Pour margarine over cooked cauliflower and sprinkle with salt. If boiling the cauliflower, add salt to the cooking water.
Notes: Seasonings for cauliflower: caraway seed, celery salt, dill, mace, tarragon, buttered crumbs, cheese, lemon juice.
VARIATIONS:
Cauliflower with Almond Butter. Season freshly cooked cauliflower with 12 oz slivered almonds that have been browned in 8 oz margarine.
Cauliflower with Cheese Sauce. Pour 3 qt Cheese Sauce over cooked fresh cauliflower.
Cauliflower with Peas. Combine 6 lb freshly cooked cauliflower with 4 lb cooked frozen peas. Season with 4 oz melted margarine.
Creamed Cauliflower. Pour 3 qt white sauce over cooked cauliflower.
4 ounces margarine, melted
1 ounce salt (1 1/2 tbsp)
Servings: 50
1. Wash cauliflower. Remove outer leaves and woody stem. Break into florets. Steam or boil cauliflower.
2. Pour margarine over cooked cauliflower and sprinkle with salt. If boiling the cauliflower, add salt to the cooking water.
Notes: Seasonings for cauliflower: caraway seed, celery salt, dill, mace, tarragon, buttered crumbs, cheese, lemon juice.
VARIATIONS:
Cauliflower with Almond Butter. Season freshly cooked cauliflower with 12 oz slivered almonds that have been browned in 8 oz margarine.
Cauliflower with Cheese Sauce. Pour 3 qt Cheese Sauce over cooked fresh cauliflower.
Cauliflower with Peas. Combine 6 lb freshly cooked cauliflower with 4 lb cooked frozen peas. Season with 4 oz melted margarine.
Creamed Cauliflower. Pour 3 qt white sauce over cooked cauliflower.
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