1 lg. head cauliflower
2 tbsp. butter
2 tbsp. flour
1/4 c. cream (canned milk may be used)
3/4 c. chicken or veal stock (cube may be used)
4 tbsp. grated Parmesan cheese
4 tbsp. grated Swiss cheese
1/2 tsp. salt
1/8 tsp. black pepper

Break cauliflower into flowerettes, not too small. Boil, covered, in water, having added 1/2 teaspoon salt and 1/2 teaspoon sugar, until tender. Drain. Melt butter in saucepan, remove from heat; blend in flour. Cook 1 minute, stirring. Remove from heat, add cream and stock. Stir and cook until sauce is of medium thickness. Add 2 tablespoons of each kind of cheese and the salt and pepper. Place drained cauliflowerettes in a buttered open baking dish. Cover with sauce. Sprinkle with rest of cheese. Brown in 375 to 400 degree oven for 20 to 25 minutes on middle shelf. Serve with beef or lamb roast.