| 1 | Trim cauliflower of large outer leaves, leaving small tender leaves. |
| 2 | Cut deep cross in center of stalk. |
| 3 | Bring salt and water to boil in 4 quart saucepan. |
| 4 | Add cauliflower, stalk down. |
| 5 | Simmer uncovered 2 minutes, then cover and simmer until crisp tender, about 10 to 12 minutes. |
| 6 | Lift to colander to drain well. |
| 7 | Put in heated serving dish. |
| 8 | Pour hot butter over and sprinkle with egg and parsley. |
| 9 | Randy rigg |
