1 POINT
per serving

Ingredients:

1/4 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

Instructions:

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. 

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. 

Yield: 6 serving
1 POINT per serving

Nutrition information:
Calories 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