CRUMB-TOPPED CAULIFLOWER
1 1/2 cups Cauliflowerets
1/4 cup Finely chopped walnuts or pecans
3 Tablespoons Dry bread crumbs
3 Tablespoons Butter or margarine
1/4 cup Chopped green onions
1 1/2 teaspoons Minced fresh parsley
1 teaspoon Lemon juice
In a saucepan, place 1 inch of water; add cauliflower. Bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until crisp-tender.
Meanwhile, in a small skillet, cook nuts and bread crumbs in butter for 1 minute.
Add onions and parsley; cook and stir until onions are tender and nuts and crumbs are lightly browned.
Stir in *lemon juice.
Drain cauliflower; top with crumb mixture.
Yield: 2 servings
*The purpose of the lemon juice is to keep the cauliflower snowy white.
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