Cauliflowers with Cheese—Baked

Suppress the hard parts from some cauliflowers, divide in small flowerets and cook in salted water. When they are tender and drained range them in layers in a vegetable dish with a little reduced bechamel (No. 409); bestrew with grated parmesan and pour over some butter; give them a dome shape and cover with a layer of thick bechamel, finished with grated parmesan and butter; dredge evenly with more parmesan and color nicely in the oven for twelve minutes.