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Cauliflower Sautes

Remove the outer leaves of a good-sized, firm, white cauliflower. Drop it into a saucepan containing half gallon boiling water with a tablespoon salt and boil for thirty-five minutes. Remove, drain on a sieve, then carefully detach all the branches with the flowers from the main stalk. Heat in a small frying pan two tablespoons melted butter and add the cauliflower. Season with a teaspoon salt and half teaspoon white pepper; toss well once in a while, while cooking on the fire for five minutes. Dress on a hot dish and serve.