How to cook a whole head of cauliflower, it's surprisingly unfussy! I like to drape mine in homemade cheese sauce, it makes for dramatic presentation, yes?
The sheer beauty of the vegetables arriving in the markets — that would be arriving from California and Mexico; that would be arriving in supermarkets, given that I write from Missouri, where gardeners worry whether there's still time to get cool-weather lettuces, peas too, into soggy gardens — some times stops me in my tracks. If I close my eyes, I can conjure them again, even many weeks later. Last winter, purple-topped turnips glistened in the mist. (Does your supermarket announce the start of the produce misters with a lively rendition of 'Singin' in the Rain'? Mine does!) A couple of weeks back, the eggplants were baby-bottom smooth, there was no not running a hand along their smoky curves. This week's vegetable miracle was a bin overflowing with perfect white heads of cauliflower, unblemished, taut with life.
When a beautiful head of cauliflower presents itself, I'm tempted to cook it whole, like my mother did, but the idea always seemed a touch fussy. Hardly! All it took was trimming the cauliflower (which has to happen anyway) and then cooking it in shallow boiling water for 20 minutes. Yes, that easy. And isn't it pretty?!!
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