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.
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