Cauliflower à la Polonaise

• 1 head cauliflower salt
• 4 tablespoons butter
• 4 tablespoons<

Remove outer green leaves from cauliflower; wash and leave in cold salted water for ½ hour. Measure enough water to cover cauliflower into a deep saucepan; add salt to taste, and bring to the boil. Put cauliflower into the boiling water; cover saucepan and simmer gently for about 20 minutes, or until the cauliflower is just tender when pierced at the stem end with a fork. Do not overcook.