Boiled Cauliflower

• 1 lb. head cauliflower
• 2 qts. boiling water
• 2 teaspoons

Select cauliflower with white head and fresh, green leaves Remove leaves, cut off stalk and soak (head down) in cold water. Separate flowerets and cook twenty minutes or until soft in the boiling salted water. Drain and reheat in one and one-half cups of White Sauce, or Cream Sauce. A little grated nutmeg may be added.