This recipe is simple, easy and timely. If you are limiting carbohydrate intake, this may be something you will enjoy.

This recipe was often the only thing on the plate at lunch time. The cauliflower came straight from the garden as did most of the other ingredients.

It was served in a shallow soup plate which is an 1860s invention of a flat, deep plate that worked perfectly for recipes with a sauce or broth.

THE SOUP PLATES we used were made in France by Limoges and were handpainted in the 1870s with garden themes that changed from plate to plate.

Vegetables, rabbits, garden tools were all painted with an eye for realistic detail and entertained each of us as we ate lunch.

We used an old-style sterling soup spoon from the 1880s which is larger and deeper than most modern cream soup, bouillon or oval soup spoons. The ones we used were a wedding gift to my grandmother when the family silver was passed to her. She loved to use it and told whomever was our guest , “these were my mother’s.”

THIS REMAINS in my mind a charming custom and I find myself doing it today.

It makes for good conversation around the table whether it be family or friends.

This recipe is so simple, savory and great served with a crusty piece of French bread to get every drop of the sauce!

Use a head of cauliflower trimmed of outer leaves and stalk but left whole.

Boil the entire, intact head in acidulated water to which you have added two teaspoons of sea salt.

Boil to just about done, usually about 12 minutes. Remove from water to a colander.

Place the entire, intact cauliflower into a large baking dish.

The broth is incredible and really good over baked chicken or pork:

USING THE POT you boiled the cauliflower in, melt down 1 cup of finely shredded asiago cheese. As it melts, stir in 1 tsp of cinnamon, 1 tsp black pepper, 1/2 tsp of sea salt, the zest of a lemon and 1 tsp of Old Bay seasoning and 1/4 stick of salted butter.

Stir these spices and the butter into the cheese to blend them.

Add 2 cups of heavy cream and whisk until incorporated and you are left with a somewhat smooth sauce. This takes about 10 minutes. Add more milk or cream to thin the sauce if needed.

Pour the sauce over the cauliflower and place in a 350° oven for 30 minutes. Every 10 minutes baste cauliflower with sauce.

Serve in individual bowls. Sprinkle with chopped green onion from your garden.

USE THIS SAUCE over baked chicken or bake the chicken in it until done. Add pearl onions and small whole, jarred mushrooms.

The sauce is also wonderful over flattened pork cutlets that have been panned fried with panko.

I hope you enjoy this recipe and remember “it was my grandmothers.”