1 pkg. (10 oz.) Birds Eye cauliflower
1/3 c. soft bread crumbs
2 tbsp. butter
2 tsp. finely chopped parsley
1 tsp. lemon juice

Cook cauliflower as directed on package; drain. Meanwhile, saute bread crumbs in butter until golden brown. Remove from heat. Stir in parsley and lemon juice. Place cauliflower in serving dish and top with crumbs.