Creamed Cauliflower

1 head cauliflower
4 c water
1 tsp salt
1 c vegetable white sauce*

Separate the cauliflower into sections, wash well and cook in boiling salted water until tender. (About half an hour.) Drain and cover with vegetable white sauce.

Makes two servings.

* Vegetable white sauce is made with a roux of 1 Tbs butter, melted, add 1 Tbs flour and cook briefly before slowly adding 1 c of milk, stirring to eliminate lumps. Cook until thickness desired. Will thicken when cold, if made ahead of time. To thin, add hot water.