Light Lemon Cauliflower

Light Lemon Cauliflower

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


  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.

Nutritional Information

Serving Size: about 2/3 cup cauliflower with 1-1/2 tablespoons sauce and 2 teaspoons cheese
Calories 53
Calories from Fat 33 %
Total Fat 2 g
Saturated Fat 1 g
Cholesterol 3 mg
Carbohydrate 6 g
Fiber 3 g
Protein 4 g
Sodium 116 mg

Dietary Exchange

Vegetable 1
Fat 1/2

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