Cauliflower and broccoli have all the nutritious matter concentrated in a short, compact bunch of flowers, which forms a head. Cauliflower is considered more easily digested than cabbage.

How To Boil Cauliflower

Trim off the outside leaves, throw the head into cold water and soak for a half hour, then tie it in a square of cheesecloth and drop it, stem side down, in a large kettle of boiling salted water; boil, uncovered, for about thirty minutes. Be careful not to overcook, or it will become water soaked and lose its flavor and color. To be well cooked it must be snow white and tender.

Serve with cream sauce, sauce Hollandaise or egg sauce.