Title: Cauliflower Polonaise
Categories: Blank
Yield: 4 Servings

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

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 to 10 servings. By Gerald Edgerton on May 18, 1996

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