 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
I found this in one of my low-carb cookbooks... Ingredients:
1/4 cup fresh parsley, chopped and divided |
1/2 teaspoon lemon peel, grated |
6 cups cauliflower florets (about 1 1/2 pounds) |
1 tablespoon margarine, reduce-fat (i use butter) |
3 garlic cloves, minced |
2 tablespoons fresh lemon juice |
1/4 cup parmesan cheese, grated |
Directions:
1. Place 1 tlbs parsley, lemon peed and about 1 inch of water in a large saucepan.
2. Place cauliflower in steamer basket and place in saucepan.
3. Bring water to a boil over medium heat.
4. Cover and steam 14 to 16 minutes or until cauliflower is crisp-tender.
5. Remove to large bowl; keep warm.
6. Reserve 1/2 cup hot liquid.
7. Heat margarine (or butter) in small saucepan over medium heat.
8. Add garlic; cook and stir 2 to 4 minutes or until soft.
9. Stir in lemon juice and reserved liquid.
10. Spoon lemon sauce over cauliflower.
11. Sprinkle with remaining 3 tbls parsley and cheese before serving .
12. Garnish with lemon slices, if desired.
|
|