This section is from the book "The Institute Cook Book", by Helen Cramp. Also available from Amazon: The Institute Cook Book.
Remove all the large green leaves and the greater part of the stalk, and soak, head down, in a pan of cold water which contains to each quart of water a teaspoon of salt and a teaspoon of vinegar. Put in a large saucepan, stem end down; cover with boiling water; add a tablespoon of salt and cook from twenty to thirty minutes, according to the size of the head and its compactness. Remove as soon as done, for overcooking darkens it.
Make a cream sauce; add the boiled cauliflower, broken into pieces, and serve.
Break boiled cauliflower into small flowerets; place in layers in a buttered pudding dish, covering each with cream sauce and grated cheese. Spread buttered bread crumbs over the top of the dish and bake until brown.
1 head cauliflower
1½ teaspoons mustard
1¼ teaspoons salt
1 teaspoon powdered sugar
½ teaspoon paprika
Yolks of 3 eggs
¼ cup olive oil
½ cup vinegar
2 tablespoons melted butter
1 teaspoon chopped parsley
Cook the cauliflower as usual; when done break into flowerets and cover with a sauce made from the other ingredients. Mix the dry ingredients; add the beaten eggs, then the oil and vinegar. Cook over hot water until the mixture thickens; remove from fire and add the butter and parsley.
 
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