Cauliflower Polonaise

By: Ann Stevens

1 med. head of cauliflower
¾ t. salt
water
1 hard boiled egg, chopped
2 T. butter
½ c. bread crumbs
1 T. parsley, chopped
1 T. lemon juice

Directions:
In a 5 quart saucepan, break the cauliflower into pieces and heat it with ½ t. of the salt and enough water to cover the cauliflower. Bring it to a boil and reduce the heat; cover and simmer it for 10 - 15 minutes. Drain and place the cauliflower in a serving dish. Meanwhile boil the egg. Once the egg is done chop it up and set it aside. In a 1 quart saucepan melt the butter and stir in the bread crumbs. Cook it, tossing it lightly until the crumbs are golden brown then remove it from the heat. Stir in the egg, parsley, lemon juice and ¼ t. of the remaining salt. Sprinkle the mixture over the cauliflower and serve.