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“A beautiful presentation of your summer garden's bounty. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate.”
READY IN:
30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Leave cauliflower heads whole with some of the green leaves around them.
  2. Cook vegetables separately in boiling, salted water.
  3. Drain very well, season with salt, pepper and butter.
  4. Arrange attractively on a hot platter, sprinkle cauliflower with a little paprika and place a generous piece of butter on each vegetable.

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