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.