| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 2 | lb | Cauliflower; sectioned |
| Water; as needed | ||
| 1/2 | c | Butter |
| 1/2 | c | Bread crumbs |
| 2 | Hard-cooked eggs; chopped | |
| 2 | tb | Parsley; chopped |
INSTRUCTIONS
Boil cauliflower in water until tender. Drain and arrange in a flat casserole dish. Keep warm. Brown butter lightly. Add bread crumbs and mix well. Remove from heat. Add chopped egg and parsley, and mix well. Sprinkle crumb mixture on top of cauliflower. Makes 8-10 servings. SOURCE: The Clarion Ledger Posted to EAT-L Digest by Shawn Zehnder Lea <slea@HIGHTOWERSERVICES.COM> on Dec 22, 1997
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