5 cups cauliflower florets

½ cup low sodium chicken broth

¾ tsp grated lemon zest

½ tsp salt

½ tsp dried marjoram

¼ tsp black pepper

¼ cup plain dried bread crumbs

2 Tbsp Hautly Romano or Parmesan Cheese, grated

1 tsp olive oil

2 tsp lemon juice

Preheat oven to 400 ° F.

In a large pot of boiling water, cook the cauliflower for 4 minutes to blanch. Drain well.

In a small bowl, combine broth, lemon zest, salt, marjoram and pepper. Set aside. In another small bowl, combine the bred crumbs and Romano cheese. Set aside.

Spread Olive oil in 9 x 13 in baking dish and heat the oven until hot. Add the cauliflower to the baking dish and bake, stirring occasionally, for 7 minutes, or until the cauliflower is golden. Pour remaining broth mixture over the cauliflower and bake for 7 minutes, or until cauliflower is tender. Sprinkle the bread crumb mixture over the cauliflower, drizzle with the lemon juice, and bake for 5 minutes, or until the topping is lightly crisped.