I collect old cook books, and sometime I make the first recipe I flip to that I have all the ingredients for. This time I picked a creamy gratin of cauliflower, which I improvised on a bit. Makes a satisfying side dish, or even a vegetarian main dish. The recipe I've posted is my variation on the Scalloped Cauliflower recipe from "The American Woman's Cook Book" published in 1942. You can use any ratio of cauliflower and broccoli - you'll need about 6 cups of florets. (Time does not include any advance time to cook the eggs.)