• 1 cauliflower, 2 to 3 lbs.
• 2 hard-cooked eggs
• 1 tablespoon vinegar
• 1 teaspoon parsley
• 3 tablespoon butter
• Salt
• ½ cup bread crumbs
• Dash of nutmeg

Soak cauliflower, head down, in cold water with vinegar for about half hour to draw out any insects. Drain well before cooking. Place in boiling water and cook for 5 minutes. Drain. Cover with fresh boiling water and cook about 25 minutes until tender. Salt during cooking. Do not over-cook. When done, lift out carefully and cover with bread crumbs browned in the melted butter. Chop eggs and sprinkle over cauliflower with parsley and nutmeg.