| | Directions | | Place cauliflower in a saucepan; add 1 in. of water and 1 tsp. salt. Bring to boil. Reduce heat. Cover and simmer for 6-7 minutes or until crisp-tender; drain. Grease the bottom and sides of a 2-qt. baking dish; sprinkle with 2 T. bread crumbs. Add cauliflower. Pour cream over top. Dot with butter; sprinkle with remaining salt and bread crumbs. Bake, uncovered, at 350° for 25-30 minutes or until cauliflower is tender. |
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| Ingredients | | - |  | 1 head cauliflower, broken into florets (7 cups) (medium head) |
| - | | 1 1/2 teaspoons salt, divided |
| - | | 1/2 cup dry bread crumbs, divided |
| - | | 1 cup half and half cream |
| - | | 1 tablespoon butter or margarine |
| - | | minced fresh parsley, optional |
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