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📝 Description
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🥘 Ingredients
To each 1/2 gallon of water allow 1 heaped tablespoonful of salt.
👨🍳 Method
Choose cauliflowers that are close and white; trim off the decayed outside leaves, and cut the stalk off flat at the bottom. Open the flower a little in places to remove the insects, which generally are found about the stalk, and let the cauliflowers lie in salt and water for an hour previous to dressing them, with their heads downwards: this will effectually draw out all the vermin. Then put them into fast-boiling water, with the addition of salt in the above proportion, and let them boil briskly over a good fire, keeping the saucepan uncovered. The water should be well skimmed; and, when the cauliflowers are tender, take them up with a slice; let them drain, and, if large enough, place them upright in the dish. Serve with plain melted butter, a little of which may be poured over the flower.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried making boiled cauliflowers this week, sticking closely to the old-school instructions from Mrs Beeton's tome. I found the process surprisingly soothing, like a slow dance with my vegetables. The most delightful part? The step where you soak the cauliflower upside down in salty water. It's a simple trick, but it leaves the cauliflower incredibly clean and fresh-tasting. I could almost hear Mrs Beeton chuckling with satisfaction. This recipe is a gem for the weeknight cook who appreciates a bit of old-fashioned charm. The result is a humble, perfectly boiled cauliflower, served with melted butter. It's not fancy, but it's comforting and full of nostalgia. Plus, it's a great way to use up those big, beautiful cauliflowers from the market. I served mine with a simple roast chicken, and it was a match made in heaven. Give it a try—your cauliflower will thank you.
