Instructions

1. 1

   Remove the outer leaves from the cauliflower and trim the stalk back just far enough for the head to stay whole. Wash the cauliflower thoroughly.

2. 2

   In a wide pan, bring plenty of water to the boil with the salt, the sugar and the lemon juice; the lemon juice keeps the cauliflower nice and pale.

3. 3

   Set the cauliflower in stalk side down, cover and cook over a medium heat until a pointed knife goes in easily and it still has a little bite.

4. 4

   Peel the potatoes, halve any large ones and cook them in salted water until tender.

5. 5

   Melt the butter or margarine in a frying pan, sprinkle in the breadcrumbs and toast them golden brown over a medium heat, stirring constantly.

6. 6

   Season the crumbs with nutmeg and pepper and take the pan off the heat at once so they do not darken any further.

7. 7

   Lift the cauliflower carefully out of the water, let it drain briefly and arrange it on a warmed platter.

8. 8

   Spoon the toasted crumbs over the cauliflower, sprinkle with the chopped parsley and serve with the drained potatoes.