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The Cook's Decameron · Chapter 173No. 159. Cavoli fiodi alla Lionese (Cauliflower)
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Ingredients: Cauliflower, butter, onions, parsley, lemon, Espagnole sauce.
Blanch a cauliflower and boil it, but not too much. Cut up a small onion, fry it slightly in butter and chopped parsley, and when it is well coloured, add the cauliflower and finish cooking it, then take it out, put it in a dish, pour a good Espagnole sauce (No. 1) over it, and add a squeeze of lemon juice.