Cauliflower
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- cauliflower
- salt
- water
Instructions
- Choose cauliflowers that are close and white, of medium size. Trim off the outside leaves and cut the stalk flat at the bottom. Soak them in salt and water for an hour before cooking.
- Bring a pot of water to a boil and add a handful of salt. Place the cauliflower in the boiling water and skim well. Let it boil slowly until done—a small head will take about fifteen minutes, a large one about twenty minutes. Remove it the moment it is done, as even a few minutes longer will spoil it.