1 lg. cauliflower
6 tbsp. butter
2 tbsp. chopped onion
1 clove garlic
1 tbsp. chopped parsley
2 tbsp. bread crumbs
1 hard cooked egg, finely chopped

Divide cauliflower into nice bouquets. Cover with cold salted water. Bring to boil, then simmer gently until barely tender. Drain thoroughly and keep warm.

Melt 4 tablespoons butter in the pan in which the cauliflower is cooked. Add onions and cook slowly 1 minute. Press garlic and add to onions. Continue cooking slowly a minute or so, or until onion is soft. Add parsley, bread crumbs, egg and remaining butter. Mix with cauliflower and serve. Makes 4-6 servings.