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The International Jewish Cook Book · Chapter 28Cauliflower
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Trim off the outside leaves and cut the stalk even with the flower. Let it stand upside down in cold salted water for twenty minutes. Put it into a generous quantity of rapidly boiling salted water and cook it uncovered about twenty minutes or until tender, but not so soft as to fall to pieces. Remove any scum from the water before lifting out the cauliflower. If not perfectly white, rub a little white sauce over it. Serve with it a white, a Bechamel, or a Hollandaise sauce; or it may be served as a garnish to chicken, sweetbreads, etc., the little bunches being broken off and mixed with the sauce.