À la bouquetière is a French cooking expression that indicates a dish accompanied by small pieces of vegetables.
The vegetables usually include carrots, turnips, cauliflower, green beans and potatoes sautéed in butter. Variations will add peas, asparagus or artichoke hearts.
The cauliflower will be garnished with Hollandaise sauce.
The vegetables are arranged separately around the main item on the plate.
“Bouquetière” in French means both a small bouquet of flowers, and a young woman who sells them at theatres, street-side cafes, etc.