In 5-quart saucepot over medium heat, in 1 inch boiling water. heat cauliflower and 1/2 teaspoon salt to boiling. Reduce heat to low: cover and simmer 10 to 15 minutes until cauliflower is fork-tender: drain well. Place whole cauliflower in serving dish.

Meanwhile, in 1-quart saucepan over medium heat, melt butter; stir in crumbs: cook, tossing lightly, until golden. Stir in egg, parsley, juice and 1/4 teaspoon salt. Sprinkle mixture over cauliflower.