Recipe: Cauliflower

When cleaned and washed, drop them into boiling water, into which you have put salt and a teaspoonful of flour, or a slice of bread; boil till tender; take off, drain and dish them; serve with a Sauce spread over and made with m
Another way is to make a white Sauce (see SauceS) and when the cauliflowers are dished as above, turn the white Sauce over, and serve warm. They may also be served in the same way with a milk, cream, or tomato Sauce, or with brown butter.
It is a very good plan to loosen the leaves of a head of cauliflower and let lie, the top downward, in a pan of cold salt water, to remove any insects that might be hidden between them.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

Recipe: Scalloped Cauliflower

Another opportunity to make a delicious scalloped dish is afforded by cauliflower. In fact, many persons prefer scalloped cauliflower to any of the dishes made from this vegetable. The ingredients used with the cauliflower increase its food value, which is somewhat low.

SCALLOPED CAULIFLOWER
(Sufficient to Serve Six)

  •  1 head cauliflower
  •  2 Tb. butter
  •  2 Tb. flour
  •  1 c. milk
  •  1 c. water from cauliflower
  •  1/2 tsp. salt
  •  Dash of pepper
  •  1 c. buttered crumbs

Prepare and cook the cauliflower according to the directions given in Art. 105, breaking it into flowerets before pouring the boiling water on it. When it has cooked tender, drain the water from it. Prepare a Sauce with the butter, flour, milk, water from the cauliflower, salt, and pepper. Butter the crumbs by pouring 1 tablespoonful of melted butter over them. Put 1/4 cupful of the crumbs on the bottom of a baking dish, add one-half of the cauliflower, and over this place another 1/4 cupful of crumbs. Then add the remainder of the cauliflower, and pour the white Sauce over all. Sprinkle the remainder of the crumbs over the top. Place in a hot oven and bake until well heated through and brown on top. Serve from the dish.

Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)

Recipe: Cauliflower with White Sauce

Trim the cauliflower, cutting away only the bad and bruised leaves and the coarse part of the stalk. Put it into salt water to force out any insects in the cauliflower. After soaking, wash it well in fresh water and boil quickly until tender, and serve with white Sauce.

The Allinson Vegetarian Cookery Book, by Thomas R. Allinson (Year 1915)

Recipe: Cauliflower

Remove the green leaves that surround the head or white part, and peel off the outside skin of the small piece of stalk that is left on. Cut the cauliflower in four, and lay it for an hour in a pan of cold water. Then tie it together before it goes into the pot. Put it into boiling water and simmer it till the stalk is thoroughly tender, keeping it well covered with water, and carefully removing the scum. It will take about two hours.
Take it up as soon as it is done; remaining in the water will discolour it. Drain it well, and send it to table with melted butter.

It will be much whiter if put on in boiling milk and water.

Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
Containing
The Whole Science and Art of Preparing Human Food. (Year 1840)

Recipe: Fried Cauliflower

Boil the cauliflower till about half done. Mix two tablespoonfuls of flour with two yolks of eggs, then add water enough to make a rather thin paste; add salt to taste; the two whites are beaten till stiff, and then mixed with the yolks, flour and water. Dip each branch of the cauliflower into the mixture, and fry them in hot fat. When done, take them off with a skimmer, turn into a colander, dust salt all over and serve warm. Asparagus, celery, egg-plant, Oyster plant are all fine when fried in this manner.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

Recipe: Cauliflower with Tomato Sauce

Variety can be secured in the preparation of cauliflower by serving it with a tomato Sauce. Besides being very palatable, this is an extremely attractive dish because of the contrast in colors. CHICKEN gravy may be used instead of tomato Sauce, and a most delightful dish is the result.

CAULIFLOWER WITH TOMATO SAUCE
(Sufficient to Serve Six)

  •  1 head cauliflower
  •  2 Tb. butter
  •  2 Tb. flour
  •  1/2 tsp. salt
  •  Dash of pepper
  •  2 c. strained tomato

Soak the cauliflower in cold salted water, and then tie it carefully in a piece of cheesecloth and put it to cook in boiling salted water. Cook until tender, but not so long that it will fall to pieces. Take from the water, remove the cheesecloth carefully, and place the cauliflower in a vegetable dish. While the cauliflower is cooking, prepare the Sauce by melting the butter in a double boiler, adding the flour, salt, and pepper, and stirring into this the heated strained tomato made by forcing canned or stewed tomatoes through a sieve. Cook until the Sauce has thickened and then pour over the cauliflower in the vegetable dish. Serve hot.

Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)

Recipe: Cauliflower and Potato Pie

1 fair-sized boiled (cold) cauliflower, 1 lb. of cold boiled POTATOES, 1 pint of milk, 3 eggs, 8 oz. of Allinson fine wheatmeal, 1-1/2 oz. of butter, 4 oz. of grated cheese, pepper and salt to taste. Cut up the cauliflower and POTATOES, sprinkle half the cheese between the vegetables, make a batter of the milk and eggs and meal, add seasoning to it, place the vegetables in a pie-dish, pour the batter over them, cut the butter into little bits and put them on the top of the pie, sprinkle the rest of the cheese over all, and bake for 1 hour.

The Allinson Vegetarian Cookery Book, by Thomas R. Allinson (Year 1915)