Cauliflower with Roquefort Vinaigrette

For the hors d'oeuvre, choose the whitest cauliflower you can find, avoiding any spotted or yellowish heads or any with open flower clusters. The recipe calls for a cup of milk to be added to the cooking water with the cauliflower. This keeps the cauliflower white without changing the taste. The oil-cured black olives, which are imported, are not as salty as those packed in salt and brine.

Assemble these supplies:

• 21/2 quarts salted water
• 1 large head cauliflower
• 1 cup milk
• Roquefort vinaigrette (see following recipe)
• 1/4 pound Genoa salami, thinly sliced for garnish (optional)
• 1/2 pound oil-cured black olives for garnish (optional)
• 1 pint cherry tomatoes for garnish (optional)
• Parsley sprigs for garnish (optional)

Steps in preparation:

1. In large covered saucepan, bring 21/2 quarts salted water to a boil.
2. Trim cauliflower. Add cauliflower and milk to boiling water.
3. Cook over medium heat 8 minutes, or until cauliflower is crisp but tender.
4. Test by inserting blade of knife near core end—it should come out easily.
5. Remove and drain cauliflower.
6. Place on round serving platter.
7. Serve with Roquefort vinaigrette and surround with salami, black olives, cherry tomatoes, and parsley as desired.

WHAT TO DRINK

The strong flavors of this menu call for a wine with enough body to support them. Choose a not-too-expensive, white Graves, a California Sauvignon Blanc (sometimes labeled Fume Blanc), or a white Spanish wine from the Rioja region.