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1 head of cauliflower
Chopped garlic
Chopped parsley
6 tablespoon butter
Salt and pepper
Breadcrumbs

Cut uncooked cauliflower into florets. Bring to boil in saucepan of water and drain. Place on a baking sheet and rub with chopped garlic. Melt six tablespoons of butter and pour about two tablespoons over cauliflower. Set the rest aside in a skillet. Roast the cauliflower at 350f until it’s tender and just starts to go brown (about 20 minutes) then transfer to a serving bowl. This can now be kept until time to serve.

When ready to serve, heat the remaining butter on medium to high heat until butter starts to go brown. Add the breadcrumbs and cook, stirring the crumbs continuously until crumbs are crisp (about one minute) take off the heat and add chopped parsley.  Spoon the crumbs over the cauliflower and add salt and pepper.  Place in the oven for 10 minutes to heat through and serve.