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Cauliflower With Crumb Topping

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Ingredients
  Cauliflower 1 Medium
  Boiling water 1 , salted (As Required)
  Butter/Margarine 1⁄8 Pound (1/4 Cup)
  Hard-cooked eggs 2 , chopped
  Crumb-butter topping 6 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Separate cauliflower into large flowerettes and cook in boiling, salted water until the stems are just barely tender.
Drain well.
Melt the butter in a wide pan and saute the flowerettes in it over low heat just until they are hot and well coated with the butter.
Season with more salt, if necessary, and pepper.
Place in serving dish.
Mix the hard-cooked eggs with the Crumb-Butter Topping and sprinkle over the hot cauliflower.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Vegetable

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