|Hard cooked egg yolks||2|
|Dried parsley flakes||1 Teaspoon|
|Sour cream||2 Tablespoon|
|White pepper||1⁄4 Teaspoon|
|Butter||1⁄4 Cup (4 tbs)|
|Bread crumbs||3 Tablespoon|
Mash egg yolks in small bowl.
Add parsley, sour cream, and white pepper; blend.
Wash cauliflower head; remove outside leaves.
Cover bottom of pan large enough to accommodate cauliflower with 1 to 2-inches of water; add salt.
Bring to rapid boil.
Add cauliflower; cover.
Boil 25 minutes or until fork-tender; drain immediately.
Melt butter; stir in bread crumbs.
Pour buttered crumbs over cauliflower; garnish with egg-yolk mixture.