2 tbsp butter or margarine
2 tbsp fluor
1/8 tsp salt
1 1/4 cups milk
6 tbsp grated sharp Cheddar cheese
1 tbsp grated Parmesan cheese
Wash cauliflower, removing outer leaves. With sharp knife, cut a cross 1/2 in deep in base of stalk. Place cauliflower, stem end down, in large kettle. Add boiling water to measure 3 or 4 inches deep. Boil, covered, 20 minutes, or until tender.
Meanwhile, make sauce; in medium saucepan, melt butter. Remove from heat; stir in fluor and salt; then gradually stir in milk. Bring to boiling, stirring; reduce heat and simmer 5 minutes; add 3 tbsp cheddar and the parmesan cheese; stir until melted. Keep sauce warm over hot water until serving time.
Drain cauliflower; put in a heatproof serving dish; pour sauce over the top. Sprinkle with nutmeg and remaining 3 tbsp Cheddar. (Drain excess water from cauliflower).