| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
md |
Cauliflower (1 1/4 lb.) |
| 4 |
c |
Water |
| 1 |
ts |
Salt |
| 3 |
tb |
Butter |
| 1 |
|
Egg, hard cooked, chopped |
| 1 |
ts |
Parsley, minced |
INSTRUCTIONS
Trim cauliflower of large outer leaves, leaving small tender leaves. Cut
deep cross in center of stalk. Bring salt and water to boil in 4 quart
saucepan. Add cauliflower, stalk down. Simmer uncovered 2 minutes, then
cover and simmer until crisp tender, about 10 to 12 minutes. Lift to
colander to drain well. Put in heated serving dish. Pour hot butter over
and sprinkle with egg and parsley. Randy Rigg
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