Remove stalks and leaves from six or eight large heads of cauliflower. Soak heads in cold salted water an hour or more. Cook until tender in boiling salted water, from thirty to sixty minutes; drain.

Crumble soft, stale bread quite coarse, having about two quarts in all. Mix with one cup melted fat, turn into large, shallow pan, and toast in oven until crisp and golden brown. Arrange cauliflower heads on platters, sprinkle with toasted crumbs. Serve with Hollandaise Sauce, or pour over cauliflowers a rather generous quantity of melted margarine.