To Clean: Wash cauliflower; remove slight discolorations with a vegetable peeler. Trim stalk, removing core; remove outer leaves. Leave whole or break into flowerets, discarding inner core. If served whole, a few leaves left at base of cauliflower are attractive.
To Boil: Place cauliflower, head side down, in boiling salted water. Cover and cook over medium heat 15 minutes or until crisp-tender. Drain well.
Note: For a whiter cauliflower, simmer in whole or skim milk rather than water.
To Steam: Arrange flowerets in steaming rack. Place over boiling water; cover and steam 10 minutes or until crisp-tender.
Other Cooking Methods : Parboil cauliflower head, and then bake; deep-fry cauliflower flowerets.
Serving Suggestions: Cauliflower may be served with Cheese Sauce, Hollandaise Sauce Supreme, Mock Hollandaise Sauce, or any sour cream sauce.