1 med. cauliflower, separated into flowerets
1 1/2 tsp. salt
1 tsp. lemon juice (opt.)
1 sm. clove garlic, minced
1 lg. tomato, cut into 8 to 10 wedges
1 tsp. chopped parsley
2 tbsp. grated Parmesan or cheddar cheese

Place flowerets in pan; cover with water. Add 1 teaspoon salt and lemon juice. Boil, covered, for 10 minutes or just until tender; drain. Saute garlic in oil in large skillet until browned; add flowerets. Saute lightly; add remaining salt and tomato. Simmer, covered for 2 to 3 minutes or until tomatoes are softened slightly. Serve sprinkled with parsley and cheese. Yield: 4 to 5 servings.