Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)(Drawings by Andy Warhol)
Wash cauliflower. Drain. Cut away any damaged parts. Cut apart
into flowerets or leave whole. Cook covered in small amount boiling
water until tender. Drain. Place on warmed serving dish. Dress with
lemon juice and melted butter or Hollandaise, or melted butter with
chopped walnuts, or curry sauce, cheese sauce, or buttered bread
crumbs. Or dress with Nutmeg cream sauce.
Chinese cooks add butter, a little heavy cream, parsley or chives, and
paprika to cauliflower after it has been sliced and braised until tender.
It is delicious.
Overcooking cauliflower destroys texture, flavor and appearance.