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Parmesan and Cauliflower

Boil a moderate-sized cauliflower in the usual way, and drain it well. Put a large table-spoonful of grated Parmesan into a stewpan, with a quarter of a pint of good white sauce, and let them simmer together for four or five minutes, then put in the drained cauliflower, and let it boil very gently for ten minutes. Put the vegetable into a hot dish, grate another table-spoonful of Parmesan over it, brown it with a salamander, or put it in the Dutch oven for a minute or two, pour the sauce over it, and serve. Probable cost, 1s. Sufficient for three or four persons.