Trim the cauliflower and blanch it; put it to boil in boiling water till it is tender; then take up and drain. Butter the dish on which it is to be served and put on it about two tablespoonfuls of the sauce as below; put the cauliflower on the sauce and then cover it over thickly with the sauce, and smooth it all over with a palette knife; sprinkle it with browned breadcrumbs; stand the dish in an ordinary baking tin containing about a pint of boiling water; place in the oven for about fifteen or twenty minutes, and when a nice golden colour take it from the oven and sprinkle over it a very little grated Parmesan cheese. Stand the dish on another with a napkin, and serve very hot as a second course or luncheon dish.
Sauce for Cauliflower
One pint of thick Bechamel sauce, a quarter of a pound of grated Parmesan cheese, two tablespoonfuls of grated Gruyère cheese, two tablespoonfuls of cream, a little dust of cayenne pepper and pinch of salt, mixed well together, and use.