- 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
- Lemon slices (optional)
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.
Yield: 6 servings. Serving size: about 2/3 cup cauliflower with 1 1/2 tablespoons sauce and 2 teaspoons cheese.
Nutrition Facts Per Serving:
Calories: 53, Carbohydrates: 6 g, Protein: 4 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 3 mg, Sodium: 116 mg, Fiber: 3 g
Exchanges per serving: 1/2 Fat, 1 Vegetable, 1/2 Meat Lean.
Copyright Diabetic Cooking.