Cauliflower, cleaned and boiled
When you have prepared and boiled the cauliflowers, drain and let them cool; cut them in pieces, season them with salt, pepper, oil and vinegar, and eat them as any other salad.
From A Cook’s Own Book by “A Boston Housekeeper” (Mrs. N. K. M. Lee) Boston 1832
Comment: The “salt, pepper, oil and vinegar” are the dressing here, and should be made ahead of time to allow the flavors to blend. Shake or stir well before applying to the cauliflower. Additional herbs, or liquids like lemon juice, can be added in the spirit of experimentation. Ideally the cauliflower should not be boiled so long as to become mushy when cold.