When my family goes out of town, that's my time to try out new recipes. They're usually ones with "strange vegetables" - heavy on the plants, low on the meats. Last week I got that opportunity and found a great new vegetarian dish. I suppose it could be a tasty side dish, but I chowed down on this as an entree over several days. Not disappointed! The par-boiled cauliflower is softened, but still retains some bite. The crumbly topping is what sends it over the edge - bread crumbs, butter, parmesan, and parsley. A winning combination!