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1
Trim cauliflower, wash thoroughly and cook whole till tender.
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2
***Cook's Notes below.
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3
While cooking cauliflower, make sauce.
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4
Combine milk, onion and dill (or parsley) sprigs & bring to a boil.
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5
Remove dill or parsley.
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6
Melt butter, stir in flour; cook 2 minutes, stirring constantly.
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7
Do not let brown.
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8
Add hot milk to mixture, stirring all the while.
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9
Continue to cook, stirring constantly, till mixture is thickened and smooth.
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10
Cook 2 minutes longer and season with salt & pepper.
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11
Add shrimp and cook over lowest possible heat till shrimp are heated through.
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12
Fold whipped cream into sauce.
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13
Place hot cauliflower on serving dish and pour sauce over it.
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14
Sprinkle w/minced dill or parsley.
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15
**** Cook's notes:.
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16
Rapid cooking time of cauliflower not only reduces the odor but also preserves crispness, color, and reduces the loss of nutrients that will leach into the cooking water when overcooked.
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17
To microwave cauliflower, cover a whole head of cauliflower with plastic wrap & microwave on high for 3 minutes, turn head over, and cook for an additional 2 to 4 minutes.
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18
Let stand for 3 minutes.
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19
To steam cauliflower, place it in a steamer basket, and then place in a pot with 2 inches of water.
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20
Cover and steam.
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21
A whole head of cauliflower (1 1/2 pounds) will take 15 to 20 minutes to cook, but begin checking for tenderness after 12 minutes.
