Wed, Feb-04-04, 14:56
|
New Member
Posts: 2
|
|
Plan: Adkins
Stats: 206/188/130
BF:
Progress:
Location: Anaheim, CA
|
|
Trial and error!
I made this dish last week. Since I only use fresh vegetables I did a search on the web to see how long to cook the cauliflower. There was a wide range, anywhere from 6 to 20 minutes. Since I like my cauliflower on the firm side I cooked for 8 minutes after the water began to boil, then I let it drain and dry for about 10 minutes to remove as much water as possible. I think this worked out fine. Although next time I will add a little thickener when I add the cream. This traditional French dish calls for flour and I can understand why, it would have been better if the sauce had thickened (but it was still excellent!) Good luck.
|