1 med. cauliflower separated
2 tbsp. butter
3 tbsp. flour
1 tsp. salt
1 tbsp. minced parsley
3 eggs
1/4 tsp. white pepper

Cook cauliflower until tender-crisp in salted water. Drain. Arrange in buttered 1 1/2 quart casserole. Melt butter, add flour, 1/2 teaspoon salt and parsley. Stir until smooth; add 1 cup milk; cook until thick and pour over cauliflower. Beat eggs in a bowl, add 1/2 teaspoon salt, pepper and rest of milk. Pour over creamed cauliflower in casserole. Bake 30-35 minutes in 350 degree oven.