Slice a head of cauliflower thinly.

Put the slices of flowerets in a skillet. Put in enough water to barely cover the bottom of the pan.

Sprinkle on a little salt. Cover and cook about 10 minutes, only.
Keep the flowerets crisp.

Melt 2 tablespoon butter, add 2 tablespoons cream.

Pour over the cauliflower, and sprinkle on a bunch of chopped green onions.


Source: Nanette Wright Ayers, cousin and fine cook