Cut a cauliflower into flowerettes, cover with boiling water into a
saucepan and cook until tender, let them drain in a colander while the
sauce is being prepared. Make the usual cream sauce, enough to cover the
cauliflower. When the sauce is done add two heaping tablespoonfuls of
American Edam or grated Parmesan cheese, put the flowerettes into a
baking dish, pour the sauce over them, sprinkle the top with a little of
the cheese, and stand the dish in the oven for a few minutes to brown.