Lemon Cauliflower

1/4 cup chopped fresh parsley, divided
1/2 tsp. grated lemon peel
6 cups (about 1-1/2 lbs) cauliflower florets
1 Tbsp. margarine
3 cloves garlic, minced
2 Tbsp. fresh lemon juice
1/4 cup grated Parmesan cheese

Place 1 Tbsp. parsley, lemon peel and about 1-in. of water in large saucepan Place cauliflower in steamer basket and cover and place in the saucepan. Bring water to a boil, cover and steam for 14 to 16 minutes or until cauliflower is tender. Remove to large bowl and keep warm, reserve 1/2 cup hot liquid.

Heat margarine in small saucepan Medium heat. Add garlic, cook and stir for 2 to 3 minutes until soft. Stir in lemon juice and reserved liquid.

Spoon lemon sauce over cauliflower. Sprinkle with remaining 3 Tbsp. parsley and cheese before serving. Garnish with thin lemon slices if desired.