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Prep 15 mins
Cook 15 mins
A beautiful presentation of your summer garden's bounty. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate.
- Leave cauliflower heads whole with some of the green leaves around them.
- Cook vegetables separately in boiling, salted water.
- Drain very well, season with salt, pepper and butter.
- Arrange attractively on a hot platter, sprinkle cauliflower with a little paprika and place a generous piece of butter on each vegetable.