TLC Cooking "Light Lemon Cauliflower"

Light Lemon Cauliflower

Light Lemon Cauliflower

YIELD Makes 6 servings
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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:

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.

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

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