Cauliflower, the third way

There are a list of original recipes for making cauliflower in From the Hearth. This is the third one in the list!

From Liger’s Le ménage des champs et de la ville, a book of recipes from 1715.

Original

"Others, half-cook the cauliflower in water with a slice of fat or butter, salt and pepper, and then finish cooking them in a pot with veal and ham broth. When the cauliflower is ready to serve, they add to the pot, some butter, the size of a walnut with a little flour, stir together well, and serve with a dash of vinegar. "

What we did

Boiled some cauliflower for about 5 minutes with butter, salt and pepper. Drained. 

Added about 1/2 cup of chicken broth to the pot and returned to a boil. Added a tablespoon of butter and about the same of flour. Stirred well. 

Added about a teaspoon of white wine vinegar. 

The verdict

Quite good! The sauce thickened up quite nicely, although I’d probably try to cook it down further next time (this time I was worried about overcooking). It was tasty – would make this again. (But I may have to try the other four cauliflower recipes first!)