If you only need a single serving of this, cook up the whole amount and save the remainder for lunch the next day. It's great cold.
1 small head cauliflower, cut into small florets (about 5 cups)
1/2 cup water
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons plain dried breadcrumbs
1 tablespoon grated Parmesan cheese
3/4 teaspoon grated lemon zest
1/8 teaspoon nutmeg
2 teaspoons olive oil
1 Preheat the oven to 400°F. In a vegetable steamer, pre-cook the cauliflower for 3 minutes.
2 Meanwhile, in a small bowl, combine the water, lemon juice, salt, and pepper. Set aside. In another small bowl, combine the breadcrumbs, Parmesan, lemon zest, and nutmeg. Set aside.
3 Transfer the cauliflower to a 8 x 12-inch baking dish and spread into an even layer. Drizzle with the oil and toss to evenly coat. Bake for 7 minutes, or until the cauliflower is golden.
4 Pour the water-lemon juice mixture over the cauliflower and bake for 7 minutes, or until the cauliflower is tender.
5 Sprinkle the breadcrumb mixture over the cauliflower and bake for 5 minutes, or until the topping is lightly browned.
Per serving: 1V
Makes 4 servings.
Per serving: 72 calories, 2.9g total fat (0.6g saturated), 1mg cholesterol, 3.4g dietary fiber, 10g carbohydrate, 3g protein, 372mg sodium.