Wash, prepare, and boil the cauliflower in salted water till it is half cooked; then drain, and divide it into small sprigs.
Have ready half a pint of good white sauce, put in the sprigs of cauliflower, and cook them gently till quite tender, but not in the least mashed. Keep them hot while you make the omelet. Prepare it exactly as described for " Cheese Omelet."
Place the fricasseed cauliflower on a hot dish, lay the omelet carefully on the top, and serve it at once.