1 lg. head cauliflower, cut into flowerets
1 (10 3/4 oz.) can of cream of shrimp soup, undiluted
1 (8 oz.) carton of sour cream
2 tbsp. butter, melted and divided
1/4 tsp. pepper
1/4 c. dry bread crumbs

Cook cauliflower in a small amount of boiling water 6 to 8 minutes or until crisp tender. Drain well. Place flowerets in a buttered 2 quart shallow casserole. Set aside.

Combine soup, sour cream, 1 tbsp. butter and pepper; stir well. Pour over cauliflower. Combine bread crumbs and remaining 1 tbsp. butter; stir well. Sprinkle over soup mixture, bake at 350 degrees for 20 to 25 minutes or until bubbly. Yield: 6 servings.