cup chopped fresh parsley
teaspoon grated lemon peel
cups or 1½ lb. cauliflower florets
tablespoon butter-oil blend
cloves minced garlic
tablespoons fresh lemon juice
cup grated Parmesan cheese
1 tablespoon parsley, lemon peel and 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 minutes or until cauliflower is crisp-tender.
Remove to a warm bowl; keep warm. Reserve ½ cup hot liquid.
butter in small saucepan over medium heat. Add garlic; cook and stir 2-3
minutes or until soft. Stir in lemon juice and reserved liquid.
lemon sauce over cauliflower. Sprinkle with remaining parsley and Parm cheese
before serving. Makes 4-6 servings.