Cauliflower With Crumb Topping
|Boiling water||1 , salted (As Required)|
|Butter/Margarine||1⁄8 Pound (1/4 Cup)|
|Hard-cooked eggs||2 , chopped|
|Crumb-butter topping||6 Tablespoon|
Separate cauliflower into large flowerettes and cook in boiling, salted water until the stems are just barely tender.
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.