1. 1 large head of cauliflower
2. 2 tablespoons lemon juice
3. 1/3 cup buttery spread, melted
4. 1/4 teaspoon dried basil
5. 1 garlic clove, crushed
6. 1 tablespoon fresh parsley, chopped, optional

1. Remove large outer leaves of cauliflower.  Rinse.  Break into florets. 
2. Cover and cook in a small amount of boiling water 8-10 minutes or until tender.
3. Arrange florets in a serving dish, and sprinkle with lemon juice. 
4. Combine buttery spread, basil, garlic and parsley.
5. Pour herb butter over florets. 

Calories: 80
Fat: 6 g
Cholesterol: 0 mg
Sodium: 140 mg
Carbohydrate: 6 g
Dietary fiber: 2 g
Protein: 2 g