1. Add about 1-inch of cold water to a large saucepan or stockpot.
2. Add 1 tablespoon of the fresh chopped parsley and grated lemon peel to the water.
3. Bring water to a boil over high heat. Reduce heat to medium high. Place cauliflower in steamer basket.
4. Cover pan and steam 12-15 minutes or until cauliflower is crisp-tender.
5. Remove steamed florets to large bowl. Cover to keep warm. Reserve 1/2 cup hot cooking liquid.
6. Add reduced-fat margarine to small saucepan. Heat over medium-high heat.
7. Add minced garlic to melted butter. Saute 2 to 3 minutes. Stir in fresh lemon juice and hot cooking liquid.
8. Spoon lemon sauce over cauliflower.
9. Sprinkle with remaining parsley and Parmesan cheese over cauliflower before serving. |
