Categories: Vegetables 
      Yield: 4 servings 
  
      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 
  
  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