Buy one large head (about 3 pounds) for 4 to 6 servings. The flowerets should be white of cream white, and they should have a fresh green jacket of outer leaves. The head should be clean, heavy, and compact.
Wash well. Remove the green stalks. Leave the head whole or separate into flowerets.
Cook, covered in 1 inch of boiling salted water only until tender when tested with a fork. Flowerets will require no more than 8 to 15 minutes; a whole head of cauliflower will require 20 to 30 minutes.
Serve hot with butter or margarine or serve with cheese sauce, almond butter, or Hollandaise sauce.
To serve raw cauliflower
Break into flowerets and serve on a relish plate. Use as an appetizer with a dunking sauce. Add to vegetable salads.