Boil a large cauliflower, drain it, and break the sprays apart. Arrange in layers in a buttered baking dish, sprinkling each layer with cheese, and seasoning it with pepper and salt. When the dish is filled pour on 1 cup of white sauce, sprinkle the top with crumbs and cheese, and let bake fifteen minutes to brown.
CAULIFLOWER IN A GERMAN WAY
Boil a cauliflower and drain it, dredge with salt and pepper, and cover the white part with melted butter, and then dust this with browned bread crumbs; pour ¾ of a cup of Dutch butter over it, and let it heat for five minutes in the oven in the shallow gratin dish in which it should be served.
ITALIAN CAULIFLOWER
Boil and drain a cauliflower and dredge the top with pepper and salt, sprinkle with grated cheese, and pour a little melted butter over it. Set in the oven for five minutes to brown, and serve surrounded with tomato sauce.
CAULIFLOWER FRITTERS
Boil a cauliflower for twenty-five minutes, or until nearly tender, then drain it and let it cool. When cold separate the sprays and dredge with salt and pepper, then dip in batter, and fry in deep fat until a golden brown. Drain and serve very hot.