Divide 1 large Cauliflower into fleurets. Wash. Cook until tender (about 15
mins) in 4 cups of water and 2 tsp sugar. Drain and sprinkle with 1 tsp
salt.
Mix one package of Butter Buds as Directed. Add a dash of nutmeg to Butter
Buds as you mix it. Sprinkle 1/4 cup fine dry bread crumbs over the
drained cauliflower and mix lightly. Combine Butter Bud mixture with the
cauliflower mixture stirring gently.
Not quite as good as with a 1/2 cup of butter but a lot less fat and good.
Serve Hot.
Earl Brunner.