Light Lemon Cauliflower
Makes 6 servings
|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|
- 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.
- 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.
|Serving Size:||about 2/3 cup cauliflower with 1-1/2 tablespoons sauce and 2 teaspoons cheese|
|Saturated Fat||1 g|
|Total Fat||2 g|
|Calories from Fat||33 %|
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