CookEat Recipe
Cauliflower with Hollandaise
A whole white cauliflower boiled in lightly salted milk and water, with warm lemony Hollandaise on the side.
Method
Steps
Step 1
Remove the stalk and outer leaves from one fresh good-sized white cauliflower and trim neatly, keeping the head whole. Bring the half gallon water to a boil with the one gill pasteurized milk and one tablespoon salt. Add the cauliflower, cover and boil briskly for about forty minutes, until tender through the centre.
Step 2
While the cauliflower cooks, make the Hollandaise. Put the two commercially pasteurized egg-yolk equivalents in a small saucepan with one teaspoon vinegar and eight drops fresh lemon juice. Whisk briskly over gentle heat for one minute. Set the pan over a larger pan of very hot, nonboiling water and continue whisking for about three minutes.
Step 3
Lift the saucepan out of the water. Add the two ounces good butter little by little, stirring continuously as it melts and blends. Season with the separate one saltspoon salt and half a saltspoon cayenne, stir for one minute and transfer to a warm sauce bowl. Serve promptly without a prolonged lukewarm hold.
Step 4
Drain the whole cauliflower thoroughly and dress on a warm dish lined with a clean food-safe folded napkin. Serve promptly with the complete freshly prepared Hollandaise in its separate bowl.
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