Home › August › Cauliflower À La Béchamel

Cauliflower À La Béchamel

Select a firm, white cauliflower, remove leaves and cut off the stalk. Soak (head down) in cold salt water to cover. Drain and cook (head up) in boiling salted water to cover until tender but not broken apart. Drain well and dispose on shallow serving dish. Pour over one and one-half cups Béchamel Sauce (see Page 85). Sprinkle with finely chopped parsley.