Ingredients

1 large cauliflower
boiling water
1 1/2 tsp. salt
3 slices lemon
1 hard-cooked egg, coarsely chopped
1 Tbsp. chopped parsley
1/2 C. butter or margarine, melted
3 Tbsp. lemon juice
1/2 C. packaged prepared croutons

Cooking Instructions

Trim leaves and stems from cauliflower. Place, stem side down, in a large kettle. Cover with boiling water. Add salt and lemon slices. Bring to boiling; reduce heat and simmer, covered, for 20 to 25 minutes or until tender. Drain. Place whole cauliflower in a warm serving dish. Sprinkle with hard-cooked egg and parsley. Combine butter with lemon juice and croutons. Pour over cauliflower. Serves 6 to 8.
 
 
"But solid food is for the mature, who because of practice have their senses trained to discern good and evil." (Hebrews 5:14)