Cauliflower sour cream casserole
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Hard-cooked eggs | |
| 1 | teaspoon | Dried parsley flakes |
| 2 | tablespoons | Sour cream |
| ¼ | teaspoon | White pepper |
| 1 | Head cauliflower | |
| 1 | teaspoon | Salt |
| ¼ | cup | Butter |
| 3 | tablespoons | Bread crumbs |
Directions
Mash egg yolks in a small bowl. Add parsley flakes, sour cream and white pepper to egg yolks; blend. Reserve for later. Wash cauliflower head; remove outside leaves. Select a saucepan large enough to accommodate the head of cauliflower. Cover bottom of pan with 1 to 2 inches of water. Add salt to water; bring water to rapid boil. Add cauliflower to saucepan; cover. Boil cauliflower 25 minutes or until fork-tender. Drain immediately.
Melt butter; stir in bread crumbs. Pour buttered bread crumbs over cauliflower; garnish with reserved egg yolk mixture. Makes 8 servings.
Posted to recipelu-digest by "Diane Geary" <diane@...> on Feb 6, 1998