2 lbs. cauliflower

WHITE SAUCE:

2 tbsp. butter
2 tbsp. flour
1 c. milk
5-6 eggs, beaten
1 tsp. savory
1 tsp. salt
1/4 tsp. pepper

Cook cauliflower in salted, boiling water to cover; drain. Puree in blender. Make white sauce. When slightly cooled, add beaten eggs. Combine pureed cauliflower and sauce mixture. Add seasonings. Pour into lightly buttered 8 cup souffle dish or Charlotte mold. Bake about 1 hour until firm. Unmold on platter. Serve with Bechamel sauce. Garnish with tomatoes or parsley. Cut into wedges to serve.