1 head cauliflower
2 tbsp. flour
3/4 c. chicken-veal stock
2 tbsp. gruyere cheese
2 tbsp. butter
1/4 c. heavy cream
2 tbsp. Parmesan cheese
Salt & pepper

Remove the course and wilted leaves, but leave the young and tender ones. Wash well and soak for 15 minutes in cold, lightly salted water. Drain and rinse under cold water. Bring water to a boil in a deep pan, put cauliflower in and bring to a boil a second time. Boil uncovered for 5 minutes. Cover and cook for 20 minutes or until cauliflower is barely tender.

Melt the butter in a 1 quart saucepan. Remove from heat and stir in flour. Cook for 3 minutes. Remove from heat and stir in the cream and the stock. Stir and cook until sauce is medium thick. Add the cheeses, salt and pepper.