| 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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