1 lg. firm head cauliflower
2 tbsp. butter
1/2 c. finely chopped onion
2 c. ground cooked ham
2 tsp. finely chopped pimento
4 c. coarse bread crumbs
1 egg
1/2 c. milk
1/2 tsp. salt
1/8 tsp. black pepper
3 tbsp. butter
Paprika

Cook whole head as above. Drain thoroughly and allow to cool. In a skillet, saute onion in 2 tablespoons butter until just soft, then mix in ham, pimento, and bread crumbs. Beat egg, add milk, salt and pepper and mix thoroughly with the ham mixture. Put drained cauliflower in oven proof dish without crowding it, and carefully force the stuffing between the florets of the vegetable, arranging any leftover stuffing around the base. Dot liberally with butter and bake uncovered in preheated 350 degree oven until stuffing is set and lightly browned, about 20 minutes. Dust lightly with paprika and serve. Serves 4-6.

For a vegetable alternative to serve with meat, fish, or poultry try this tasty crumb coated cauliflower.