servings=6

This recipe is fine for all stages of the program.

[recipe-ingredients]

• ¼ cup chopped fresh parsley, divided
• ½ tsp. grated lemon zest
• 6 cups cauliflower florets – meaning cut into small chunks (about 1½ lbs.)
• 1 Tbsp. olive oil margarine or olive oil
• 3 cloves garlic, minced
• 2 Tbsp. fresh lemon juice
• ¼ cup grated part skim mozzarella cheese (such as Compliments brand or Saputo)

[recipe-directions]

1. In a large saucepan, place 1 Tbsp. parsley, lemon zest and about 1 inch of water.
2. Place cauliflower in steamer basket and place in saucepan with water.
3. Bring water to a boil over medium heat. Cover and steam cauliflower until crisp-tender, about 14 to 16 minutes.
4. Remove cauliflower to large serving bowl; keep warm. Reserve ½ cup hot liquid (meaning set it aside to be used later)
5. Heat margarine / oil in a small saucepan over medium heat.
6. Add garlic; cook and stir until tender, about 2 to 3 minutes.
7. Stir in fresh lemon juice and the 1/2 cup of the reserved cooking liquid; heat until sauce is hot.
8. Spoon lemon sauce over cauliflower.
9. Sprinkle evenly with the remaining 3 Tbsp. parsley and  cheese before serving. (if you want, you could put the entire dish in an oven safe dish and bake it for a few minutes on 350 C to melt the cheese on top)
10. Garnish with lemon slices, if desired.