This section is from the book "Guide For Nut Cookery", by Almeda Lambert. Also available from Amazon: Guide to nut cookery.
Trim off the leaves of a firm head of cauliflower, and let stand in salted water one hour. If there are any insects, they will crawl out. Cook in slightly salted water until tender, then drain carefully, re-move from the stock, and place in a pudding dish in which it may be served. After this has been done, make a sauce of nut cream (almond or raw peanut preferred) thickened with a little white flour and salt to taste. A little grated nutmeato may be added if desired. Pour over the cauliflower, then sprinkle well with bread-crumbs, and bake in the oven for ten minutes. Remove the cover, and let brown. Serve at once, or it may be kept in a cool place and reheated for Sabbath dinner.