Cauliflower ‘Al Borghese’
Boil a cauliflower in salted water for one hour, drain, and break it into bits. Put a layer of cauliflower into a pie-dish, cover with Béchamel or ‘Alla Panna’ sauce (see Sauces, pp. 119, 125), and sprinkle with some grated cheese. Fill the dish with alternate layers of cauliflowers and sauce, then cover the top with bread-crumbs, grated cheese, and bits of butter. Bake in a moderate oven for half an hour. Serve hot.