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Cauliflower Sour Cream Casserole

2 Hard-cooked eggs
1 ts Dried parsley flakes
2 tb Sour cream
1/4 ts White pepper
1 Head cauliflower
1 ts Salt
1/4 c Butter
3 tb Bread crumbs

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.

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