Instructions: Cut stem/base so that head will sit flat with flowerets up. Salt - not much.

Choose saucepan (or stove-to-table utensil) just large enough for cauliflower head and deep enough to cover with lid. Add 1/2 inch water. Place Cauliflower head into saucepan, floweret side up, and bring water to boil. Cover pan, and reduce heat to simmer. Dont let saucepan go dry. (Spike says that if you have a steamer, it would be better to cook it in that.)

Steam until cauliflower is tender; use skewer to check doneness, being careful not to break flowerets. When tender, add cheese to cover head. Take care to keep the cheese from falling into saucepan (or steamer) bottom. The cheese will melt down into the cauliflower.

Cover and return to low heat long enough to melt cheese, taking care not to let it burn. Remove the cauliflower carefully so it remains in one piece, and serve on

"company" platter or bowl. Garnish with parsley or lettuce and rosette radishes (cut into top around to resemble rose blossom). You can also sprinkle over it a
few pimiento flakes - or some tiny cuts of red bell pepper or fresh tomato.

If service is delayed, cover with inverted bowl to retain heat. A slotted spoon is best.

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