Water
1 med. head cauliflower
Salt
2 tbsp. butter
1/2 c. fresh bread crumbs
1 hard-cooked egg, chopped
1 tbsp. chopped parsley
1 tbsp. lemon juice

In 5-quart saucepot over medium heat, in 1-inch boiling water, heat cauliflower and 1/2 teaspoon salt to boiling. 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 1-quart saucepan over medium heat, melt butter; stir in crumbs; cook, tossing lightly, until golden. Stir in egg, parsley, juice and 1/4 teaspoon salt. Sprinkle mixture over cauliflower.