Cooking in milk helps keep the cauliflower white. Boiling it in plain water for that long would turn it gray, otherwise. But roasting the cauliflower, or blanching it rather than boiling it through, might be better ideas altogether.
Additionally, peel the stems and large florets (or flowerettes, as described here; though in modern culinary parlance, flowerettes describes the very small individual buds on the end of the florets, so serving someone cauliflower flowerettes today would require that they eat with a spoon).
|A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.|
2 medium heads cauliflower (frozen can be substituted)
1/2 cup milk
1/2 cup butter or margarine
Remove outer leaves and stalks from cauliflower. Trim off any blemishes on flowerets; wash well. Separate flowerettes into small bunches and put enough salt boiling water to cover. Add milk.
Cook cauliflower 15 or 20 minutes or until just tender. Drain thoroughly. Melt butter or margarine in a large skillet. Saute cauliflower until lightly browned. Arrange in a serving dish. Sprinkle with parsley if desired. Makes 8 servings.