Dish holding Whole Cauliflower with Mayo Sauce
(click to enlarge)

Cauliflower with Mayo Sauce


Russia
Serves:
Effort:
Sched:
DoAhead:  		 6 app
**
40 min
Most		 Impressive in appearance and delicious - this will get eaten. It's easy to make and you can do it ahead right up to the final presentation steps.

1
----
1/3
1/3
2
1
1/8
tt
1/2
----
1

---
c
c
T
t
t

t
---
T
Cauliflower 1-1/2#
-- Sauce
Mayonnaise (1)
Sour Cream
Mustard (2)
Lemon Juice
Salt
White Pepper
Horseradish (3)
-- Garnish
Parsley, chopped
Make:   -   (40 min)
  1. Trim stem & leaves from CAULIFLOWER.
  2. Bring a steamer up to a full boil, put Cauliflower in, cover and steam over high heat for 10 to 15 minutes depending on size. Do Not Overcook - the cauliflower must hold together well. Immediately chill completely with cold running water. Drain thoroughly, place in an appropriate dish and refrigerate until serving time.
  3. Mix all Sauce items together thoroughly.
  4. Chop PARSLEY medium.
  5. Just before serving, make sure Cauliflower is secure in its dish and carefully slice with a thin sharp knife into serving size wedges without disturbing its shape.
  6. When ready to serve, spoon Sauce over the Cauliflower and spread to cover. Sprinkle with chopped parsley and serve. Don't spread the sauce until ready to go because it will darken with exposure to air.
NOTES:

  1. Mayonnaise:

      Home made is best, but can be risky, especially in business friendly Red States, due to the raw egg yolks. Second best is Hellmann's Real (east of the Mississippi) or Best Foods Real (west of the Mississippi), as nearly all food writers agree.

  2. Mustard:

      NOT that horrid florescent yellow stuff please! Hot Russian mustard is appropriate, or lacking that Dijon will work fine.

  3. Horseradish:

      NOT with cream. Fresh grated, or lacking that a prepared horseradish containing only horseradish, acid (usually vinegar) and salt. For details see our Horseradish & Sauces page.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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