Trim off the stem and all the leaves, except the very young ones. Soak in cold water, head down, with 1 teasp. salt per qt. of water, for not more than 10 min. Wash well. Choose a suitably sized pan and put in enough water to ¼ fill it, with ½ teasp. salt to 1 pt. water. Put in cauliflower, stalk down, and cook with lid on pan until stalk and flower are tender. Lift out carefully and drain. Keep hot. Coat the cauliflower with the sauce and serve immediately.