Soak the whole head in a large bowl of salted water for one-half hour or
more. If insects are in it this will cause them to crawl out. Bring it
to a boil in four quarts of boiling salted water and cook it in a
hay-box from one and one-quarter to four hours. If much overcooked it
will be difficult to remove the head whole. Take it out with a skimmer
and serve it on a platter, pouring over it one cupful of White Sauce. A
large head will require more sauce.
_Cauliflower à la Hollandaise_ is prepared in the same way, substituting
Hollandaise Sauce for White Sauce.
_Cauliflower au Gratin_ is prepared by removing the cooked head to a
baking dish, covering it with buttered crumbs and baking it until the
crumbs are brown, or by covering it with grated cheese before the crumbs
are added.