1 med. head cauliflower

POLISH SAUCE:

4 tbsp. butter
4 tsp. bread crumbs
1/2 tsp. dill weed

Remove any green leaves from cauliflower and trim stem. Wash under cool running water. Place whole cauliflower right side up in a large kettle. Put enough water in the kettle to reach bottom florets (the ones closest to the stem) of the cauliflower and add 1/2 teaspoon salt to the water. Cover the kettle tightly and bring water to a boil. Cook cauliflower for about 12 to 15 minutes or until tender but not mushy.

In a small frying pan, melt butter over medium heat until it sizzles. Butter burns easily so be careful not to let it turn brown. Add bread crumbs and dill weed and stir until mixture is golden brown.

When cauliflower is cooked, transfer to platter. Put Polish sauce on cauliflower and serve right away by cutting off pieces with a serving spoon. Serves 4 to 6.