1 med. head cauliflower
1/4 c. butter
1 1/2 tsp. fresh lemon juice
1 1/2 tsp. chopped parsley
2 1/2 tbsp. toasted fresh bread cubes
1/2 c. coarsely chopped peanuts

Wash and separate cauliflower into flowerettes. Cook, uncovered, in about 1 inch boiling water, over medium heat 8-10 minutes. Drain.

Meanwhile, melt butter, stir in lemon juice, parsley, bread cubes and peanuts. Pour over hot cauliflower and toss lightly to cool. Serve immediately. Serves 6.