Finely chop one medium-size onion and a small bunch of parsley. Melt one
tablespoon butter in a pan and fry the onion until it is brown. Season
with celery salt. Blend in one tablespoon flour, add one cup boiling
water and let simmer for half an hour. Carefully clean the cauliflower
and boil for one-half hour. Drain the onion sauce, add three tablespoons
tomato catsup, drain the cauliflower, turn into a baking-pan, pour over
the sauce, place in a moderate oven for five minutes and serve hot.

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