1 med. head of cauliflower
1/2 tsp. salt
2 tbsp. butter
1/2 c. fresh bread crumbs
1 hard-boiled egg, chopped
1 tbsp. chopped parsley
1 tsp. lemon juice
1/4 tsp. salt

In 5 quart saucepan over medium heat, in one inch of boiling water, heat cauliflower and salt. Return to boil. Reduce heat to low, cover and simmer 10 to 15 minutes until cauliflower is fork-tender. Drain well.

Place whole cauliflower in serving dish. Meanwhile, in one quart saucepan over medium heat, melt butter and stir in crumbs. Cook, tossing lightly until golden. Stir together chopped egg, parsley, lemon juice and remaining salt. Sprinkle this mixture over cauliflower.