Light Lemon Cauliflower
|Chopped fresh parsley||1⁄4 Cup (4 tbs), divided|
|Cauliflower florets||1 1⁄2 Pound (6 cups)|
|Reduced fat margarine||1 Tablespoon|
|Garlic||3 Clove (15 gm), minced|
|Fresh lemon juice||2 Tablespoon|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
1. Place 1 tablespoon parsley, lemon peel and about 1 inch of water in large saucepan. Place cauliflower in steamer basket and place in saucepan. Bring water to a boil over medium heat. Cover and steam 14 to 16 minutes or until cauliflower is crisp-tender. Remove to large bowl; keep warm. Reserve 1/2 cup hot liquid.
2. Heat margarine in small saucepan over medium heat. Add garlic; cook and stir 2 to 3 minutes or until soft. Stir in lemon juice and reserved liquid.
3. Spoon lemon sauce over cauliflower. Sprinkle with remaining 3 tablespoons parsley and cheese before serving. Garnish with lemon slices, if desired.
Calories 72 Calories from Fat 30
% Daily Value*
Total Fat 3 g5.2%
Saturated Fat 1.4 g6.9%
Trans Fat 0 g
Cholesterol 4.6 mg1.5%
Sodium 125.4 mg5.2%
Total Carbohydrates 8 g2.6%
Dietary Fiber 3 g12%
Sugars 2.9 g
Protein 5 g9.1%
Vitamin A 5% Vitamin C 98.4%
Calcium 9.1% Iron 4.1%
*Based on a 2000 Calorie diet