cup chopped fresh parsley, divided
1/2 teaspoon grated lemon peel
6 cups (about 1-1/2 pounds) cauliflower florets
1 tablespoon reduced-fat margarine
3 cloves garlic, minced
2 tablespoons fresh lemon juice
1/4 cup grated Parmesan cheese
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
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.
Spoon lemon sauce over cauliflower. Sprinkle with
remaining 3 tablespoons parsley and cheese before
serving. Garnish with lemon slices, if desired.
1 POINT per serving
53, Total Fat 2 g, Sat. Fat 1 g, Protein 4 g,
Carbohydrates 6 g, Cholesterol 3 mg, Sodium 116
mg, Dietary Fiber 3 g