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The International Jewish Cook Book · Chapter 29Spanish Cauliflower
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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.