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

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

Combine soup, sour cream, 1 tablespoon butter and pepper. Stir well and pour over cauliflower. Combine bread crumbs and remaining 1 tablespoon butter. Stir well. Sprinkle over soup mixture. Bake at 350 degrees for 20-25 minutes or until bubbly.