Lemon Herb Steamed Cauliflower Recipe - Light & Flavorful

Light Lemon Cauliflower

YIELD Makes 6 servings

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 shredded Parmesan cheese

PREPARATION:

1. Place 1 tablespoon parsley, lemon peel and about 1 inch water in large saucepan. Place cauliflower in steamer basket; place in saucepan. Bring water to a boil over medium heat. Cover; 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.

This recipe appears in: Vegetable Side Dish NUTRITIONAL INFORMATION: Serving Size: about 2/3 cup cauliflower with 1-1/2 tablespoons sauce and 2 teaspoons cheese Fiber 3 g Carbohydrate 6 g Cholesterol 3 mg Saturated Fat 1 g Total Fat 2 g Calories from Fat 33 % Calories 53 Protein 4 g Sodium 116 mg DIETARY EXCHANGE: Vegetable 1 Fat 1/2