Prep 10 mins
Cook 10 mins
A flavorful cauliflower dish from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- Remove leaves and stalks from cauliflower; separate into flowerets, if desired.
- Cook, uncovered in a large amount of boiling salted water until tender (about ten minutes).
- Drain well.
- While the cauliflower is cooking, saute sliced sausage, add a sprinkle of nutmeg and serve with cauliflower.