Trim leaves and wash head of firm white cauliflower under running cold water. Place in kettle of boiling water, enough to cover.
Add sea salt to taste and 1/2 cup milk. Cook uncovered until tender (approximately 20 minutes). Drain and place in center of vegetable platter.
Place broccoli spears and glazed carrots around the cauliflower.
Add chopped pimento and chopped parsley to a cheese sauce and pass to put on top.
Wine Pairing(s)
Willi Schaefer 'Graacher Domprobst' Riesling Auslese
Dr. H. Thanisch Riesling Spätlese 'Graacher Himmelreich'
Dr. Loosen Riesling Spätlese 'Erdener Treppchen'
Grans-Fassian Riesling Spätlese 'Piesporter Goldtropfchen'
Bischöfliche Weingüter Trier Riesling Kabinett 'Piesporter Goldtropfchen'
Wehlener Sonnenuhr Riesling Beerenauslese
J.J. Müller Riesling
Joh. Jos. Prum Riesling Spatlese
Meulenhof Riesling Auslese 'Erdener Treppchen'
St. Urbans-Hof Riesling
Calories From Fat 1 Calories 3 Calcium 9 Sodium 4
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