Light Lemon Cauliflower
February 05, 2016
"I found this in one of my low-carb cookbooks"
- Serving Size: 1 (129.6 g)
- Calories 62.6
- Total Fat - 3.1 g
- Saturated Fat - 1.3 g
- Cholesterol - 4.7 mg
- Sodium - 70.5 mg
- Total Carbohydrate - 6.8 g
- Dietary Fiber - 2.4 g
- Sugars - 2.4 g
- Protein - 3.7 g
- Calcium - 74.7 mg
- Iron - 0.7 mg
- Vitamin C - 60.4 mg
- Thiamin - 0.1 mg
Place 1 tablespoon parsley, lemon peel and about 1 inch of water in a large saucepan.
Place cauliflower in steamer basket and place in saucepan.
Bring water to a boil over medium heat.
Cover and 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 (or butter) in small saucepan over medium heat.
Add garlic; cook and stir 2 to 4 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.
Tips & Variations
No special items needed.