|Sea salt||To Taste|
|Milk||1⁄2 Cup (8 tbs)|
|Broccoli||1⁄2 Cup (8 tbs)|
|Glazed carrot||1⁄2 Cup (8 tbs)|
|Pimento||1⁄2 Cup (8 tbs)|
|Cheese sauce||1 Tablespoon|
Trim leaves and wash head of firm white cauliflower under running cold water.
Place in kettle of boiling water, enough to cover.
Add sea salt to taste and 1/2 cup milk.
Cook uncovered until tender (approximately 20 minutes).
Drain and place in center of vegetable platter.
Place broccoli spears and glazed carrots around the cauliflower.
Add chopped pimento and chopped parsley to a cheese sauce and pass to put on top.