Cauliflower
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INGREDIENTS 1 (3-pound) head cauliflower
1 lemon, cut in half
1 quart boiling water
1/4 cup all-purpose flour
1/4 cup saltClean the cauliflower and prepare for cooking.
Squeeze the lemon juice into the boiling water, then plunk in the 2 halves of the lemon shell as well. Add flour and salt to the boiling lemon water and whisk in. Simmer for 3 minutes.
Place cauliflower in boiling liquid, return to a boil and cook 5 to 7 minutes. (This depends on how you trim and cut the cauliflower head. If you choose to cook the cauliflower whole, allow 12 minutes.) After several minutes, begin checking the core ends of the florets for doneness. Pierce with a fork or squeeze gently with your fingertips. The core should be slightly firm or al dente (crisp to the bite.)
Serve immediately with melted butter or your favorite cheese sauce.
NOTE - To cook cauliflower (and all other members of the white root and stalk vegetables such as potatoes, endive, celeriac and salsify) use this acid-based method of cooking liquid to retain whiteness.