• 1 medium head of cauliflower, broken into florets
In a saucepan place cauliflower and add 1 inch of water and 1 tsp of salt. Bring to a boil, reduce heat, cover and simmer for 6-7 minutes until crisp-tender. Drain.
• 1/2 C dry breadcrumbs
• 1 C half and half
• 1 Tbsp butter
• Minced fresh parsley, optional
Grease a 2 quart baking dish and sprinkle with 2 Tbsp of breadcrumbs. Add cauliflower and pour the cream over the top. Dot with butter and sprinkle with remaining breadcrumbs. Bake uncovered at 3540 degrees or until cauliflower is tender. Garnish with parsley if desired.
