I know the picture probably looks freaky, but this is one of my favorite things. Whenever my mom would make a whole head of cauliflower with dinner, I was always hoping and praying there was a little packet of hollandaise mix in the pantry. When I got older, and realized that hollandaise didn't have to come out of an envelope, it was like a revelation. I'm not sure what it is about cauliflower and hollandaise, but it just works.
Cauliflower with Classic Hollandaise
From the 1974 edition of the Better Homes and Gardens New Cookbook
1 head cauliflower
4 large egg yolks
½ cup unsalted butter, cut in thirds
3 teaspoons lemon juice
Sea salt and ground white pepper
Paprika
Remove leaves and stem from cauliflower head and steam until tender, approximately 15 minutes.
While cauliflower cooks, place egg yolks and ⅓ of the butter in top of double boiler. Cook over hot, not boiling, water until butter melts, stirring rapidly. Add ⅓ more butter and continue stirring. As mixture thickens and butter melts, add remaining butter, stirring constantly. (Water in bottom of double boiler should not touch top pan.)
When butter is melted, remove pan from hot water; stir rapidly 2 minutes longer. Stir in lemon juice a teaspoon at a time; season with a dash salt and dash white pepper. Heat again over hot water, stirring constantly until thickened, 2 to 3 minutes. Remove from heat at once. If sauce curdles, immediately beat in 1 or 2 tablespoons boiling water.
Place cooked cauliflower in a large bowl and pour hollandaise over the top of the cauliflower. Sprinkle with paprika and serve.
Makes 4 to 6 servings
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