1 head cauliflower, about 4 lb.
\n3 T. reduced-fat margarine, at room temperature
\n1 T. fresh lemon juice
\n1 T. chopped fresh dill or 1 tsp. (5 ml) dried dill weed
\n1 T. chopped fresh parsley
\n1 tsp. grated lemon zest
\n1 large clove garlic, minced
\n1\/2 tsp. ground cumin
\nPinch cayenne pepper<\/p>\n
Preheat oven to 350\u00b0F. Trim and discard all leaves off the cauliflower. Cut stem flush with the bottom of the head to allow it to sit steadily. In a small bowl, cream together remaining ingredients. Spread mixture evenly over the top and sides of the cauliflower. Place in a large oven-roof casserole and cover tightly with aluminum foil. Roast until cauliflower is fork-tender, about 1 1\/4 hours. Carefully transfer whole cauliflower to a large heated serving platter. Spoon any pan juices over the top and serve at once.<\/p>\n
Yield: 12 servings
\nCalories: 31
\nFat: 2g
\nFiber: 2g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 head cauliflower, about 4 lb. 3 T. reduced-fat margarine, at room temperature 1 T. fresh lemon juice 1 T. chopped fresh dill or 1 tsp. (5 ml) dried dill weed 1 T. chopped fresh parsley 1 tsp. grated lemon zest 1 large clove garlic, minced 1\/2 tsp. ground cumin Pinch cayenne pepper Preheat oven to 350\u00b0F. Trim and discard all leaves off the cauliflower. Cut stem flush with the bottom of the head to allow it to sit steadily….<\/p>\n