Cauliflower takes from half to three-quarters of an hour to cook done. It should not boil rapidly enough to destroy the small flowerets. Try the stems with a fork and take off when tender. A lump of baking soda the size of a bean in the water will hasten the cooking without injuring the vegetable.

Divide the cauliflower into portions of convenient size before cooking, and when drained and dished up pour a spoonful or two of good strained cream sauce over each portion.