Cauliflower Polonaise

Directions

1. Hard-cook eggs. Drain; peel and chop eggs.
2. Meanwhile, with knife, remove leaves and core of cauliflower. In 5 quart saucepot over medium heat, in 1 inch boiling water, heat whole cauliflower and 1/2 teaspoon salt to boiling. Reduce heat to medium-low; cover saucepot and cook cauliflower 10 to 15 minutes until tender; drain. Place cauliflower on shallow platter; keep warm.
3. In small saucepan over medium heat, melt butter. Add bread crumbs and cook until bread crumbs are golden, stirring constantly. Stir in chopped eggs, parsley, lemon juice and 1/2 teaspoon salt. Sprinkle bread crumb mixture over cauliflower.