Boiled Cauliflower, Cream Sauce from The Picayune's Creole Cook Book by The Times Picayune Publishin
To boil cauliflower, pick off the outer leaves, leaving only the one delicate row near the bottom of the flowerets. Wash the Cauliflower well in cold fresh water, and then soak, with the head downw...
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Ingredients
- 2 Medium-Sized Cauliflowers
- A Teaspoonful of Salt
- A Cream Sauce
- 2 Lemons, Cut in Quarters
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