Boiled Cauliflower

Remove the green leaves from the cauliflower and cut off any bruised or dirty spots. Place it, top downward, in a deep bowl of cold, salted water, and allow it to stay there about half an hour to draw out dust and other impurities. Cook it, whole or broken into flowerets, in boiling water, uncovered. Just before cooking is completed (15-30 minutes) salt the water. Lift out the cauliflower carefully and allow it to drain in a warm place. Pour a medium Veloute or Béchamel sauce over it or send the sauce to the table in a sauce-boat, or serve it with melted butter and paprika

Sometimes hot boiled cauliflower is sprinkled with grated cheese and then with bettered crumbs and baked to a light brown in a moderate oven (400 F), or it may be sprinkled with the grated cheese and served without baking.