Egg Topped Cauliflower

Recipe Ingredients

1		Cauliflower - (1 1/4 lb.) (medium)
4 cups	948ml	Water
1 teaspoon	5ml	Salt
3 tablespoons	45ml	Butter
1		Egg - hard cooked, chopped
1 teaspoon	5ml	Parsley - minced

Recipe 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

Source:
Elizabeth Powell

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