Remove outer leaves and stalks and any discolored portions. Remove core as much as possible when cooking whole, or separate into flowerets. Place in boiling salt water. Cover and boil until just tender; do not overcook. Drain.

Season with salt and pepper and a small amount of butter.

For creamed cauliflower, make a cheese sauce by melting 2 tablespoons butter; stir in 2 tablespoons flour, 1/2 teaspoon salt and gradually add 1 cup warm milk. Cook about 15 minutes, then add 3/4 cup grated cheese.