Cauliflower

Selecting: Cauliflower’s peak season is september through November,but it is available in most areas year-round. Appearance is the most helpful indicator for selecting cauliflower. Choose a heavy,compact,white or creamy white head that has bright green leaves.Sprinkle leaves with water,cover tightly,and store in refrigerator crisper up to a week.

Preparing: Wash cauliflower head and removeleaves and woody stem. If desired,break the head into flowerets.

Cooking: In covered pan cook in a small amount of boiling salted water till just tender when tested with a fork (allow 10 to 15 minutes for flowerets; about 20 minutes for the whole head). Overcooking,even for only a ew minutes,cuases cauliflower to turn dark and become stroong-flavored,so test frequently.

Serving: Raw cauliflower is tasty addition to tossed salads,relish trays,marinate cooked cauliflowerets in a vinegar-and-herb mixture. Serve cooked cauliflower with a cheese sause.
Cauliflower Polonaise

1 medium head cauliflower
1 hard-cooked egg
1 tablespoon butter or margarine
1/4 cup fine dry bread crumbs
1 tablespoon snipped parsley

Cook whole as directed above,or break into flowerets and cook as directed above.Drain well.Finely chop hard-cooked egg.Heat butter till lightly browned stir in crumbs,snipped parsley,and chopped egg.Spoon over cookedcauliflower.Makes 5 or 6 servings.

Italian-Dressed Cauliflower

1 tablespoon chopped onion
1 small clove garlic,minced
2 tablespoons Italian salad dressing
3 cups small cauliflowerets
2 tablespoons chopped green pepper
1/8 teaspoon dried basil,crushed
1 cup cherry tomatoes,halved

In 1 1/2-quart saucepan cook onion and garlic in salad dressing till onion is tender, about 2 minutes.Add cauliflowerets,1/4 cup water,and 1/2 teaspoon salt.Cook,covered,over low heat for 10 minutes.Add green pepper;cook till cauliflower is tender,about 5 minutes more.Stir in basil.Add tomatoes;heat through.Makes 6 servings.