Countrifried Cauliflower
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INGREDIENTS Cooked flowerets from 1 large head of cauliflower, discard core and stems Salt and freshly ground black pepper, to taste Sprinkling of paprika 2 tablespoons butter 6 tablespoons butter 3/4 cup dry bread crumbs 1 teaspoon fresh parsley, minced Sprinkle cauliflowerets with salt, freshly ground black pepper, and paprika. Heat 2 tablespoons of butter in a large heavy skillet until just sizzling. Add cauliflowerets and brown quickly for 2 to 3 minutes, turning with tongs or a slotted spoon. Remove cauliflowerets from the skillet with a slotted spoon and set aside. Heat 6 tablespoons butter in the same skillet until just sizzling. Add bread crumbs and brown well. Return cauliflowerets to the skillet and toss lightly but well with the bread crumbs. Sprinkle with parsley and serve immediately.