½ head small cauliflower, cut into florets
2 cups broccoli, cut into florets
2 Tablespoons lemon juice
1 Tablespoon olive oil
1 clove garlic, minced
2 teaspoons fresh parsley, chopped
1. Steam broccoli and cauliflower until tender (about 10 minutes).
2. In small saucepan, mix the lemon juice, oil, and garlic, and cook over low heat for 2 or 3 minutes.
3. Put vegetables in serving dish. Pour lemon sauce over them. Garnish with parsley.
Tastes great with Baked Salmon Dijon.
Yield: 6 servings
Serving size: ½ cup
Each serving provides:
Total fat: 2 g
Saturated fat: less than 1 g
Cholesterol: 0 mg
Sodium: 7 mg
Total fiber: 1 g
Protein: 1 g
Carbohydrates: 2 g
Potassium: 49 mg