|Lemon juice||2 Tablespoon|
|Dried oregano||3⁄4 Teaspoon, crumbled|
|Garlic||1 Clove (5 gm), minced|
|Parsley||1 Tablespoon, minced|
Separate cauliflower into flowerets and cook in boiling salted water until barely tender; drain.
Place in a serving bowl.
Mix together the lemon juice, oregano, garlic, salt, and parsley and spoon over the cauliflower.
Contains about 23 calories per 3/4 cup serving.
Artichoke Variation:If desired, cook cauliflower whole, in boiling salted water; drain.
Place on a platter and surround with 2 packages (9 ounces each) frozen artichoke hearts, parboiled just until tender.
Double the recipe for the lemon dressing and spoon over the cauliflower and artichokes.