Cauliflower consists of tiny white florets formed into a large compact head. It can be cooked whole and then broken back into florets. It is often presented dressed with a white sauce sprinkled with cheese or breadcrumbs. Below is one of the best ways of serving it.

Serves:	4
Preparation time:	20 minutes
Cooking time:	30 minutes
Oven position:	top
Temperature:	gas 6, 200°C, 400°F
Ingredients:	1 cauliflower
	seasoning
	1oz/25g/ 1 1/2 tablespoons butter or margarine
	1oz/25g/ 1/4 cup flour
	3/4 pint/425ml/ 2 cups milk
	2oz/50g/ 1/3 cup chopped almonds
	egg yolk, sieved
	finely chopped parsley

Method:
Cut cauliflower into 4 to 6 pieces and cook in salted boiling water until tender. Put cauliflower into a bowl with heads arranged downwards. (The bowl should only be big enough to hold the cauliflower). Keep warm. Meantime, melt the margarine or butter, add the flour and cook for a minute. Gradually add the liquid, bring to the boil, season to taste, and add the chopped almonds.

Upturn bowl on a small serving dish so that florets are set upwards. Garnish cauliflower with sieved egg yolk and parsley. Spoon a little sauce over cauliflower. Pour remaining sauce into a sauce boat and serve hot.

From the Appletree Press title: The Irish Country Kitchen.
Also from Appletree: A Little Irish Cookbook.