medium head cauliflower, broken into florets (about 7 cups)
teaspoons salt, divided
cup dry bread crumbs, divided
cup half-and-half cream
Minced fresh parsley, optional
Place cauliflower in a saucepan; add 1 in of water and 1 teaspoon salt. Bring to a 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 tablespoons 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. Garnish with parsley if desired. Yield: 6-8 servings.