Sauce: Combine the ingredients and allow to sit while flavors meld. The prep and cook time for the broccoli is about the right time.

Prepare the broccoli: First, rinse the head on cool water and shake dry.

Cut the florets off the head, dividing any large ones until they are all bite sized. Peel the outer skin from the stem and cut off the bottom 1/2 inch. Then cut the tender inner stem into bite size pieces and place in a separate bowl (or pile).

Cook the brocolli: Place the florets in the basket of a steamer. Put the stem pieces in the boiling water at the bottom of the steamer, allow to cook for 1 minute, then put the basket of florets on with a lid on top. Steam until the florets are bright green and partially tender. About 4 minutes should do it.

Dump the cooked florets into a large bowl. Use the steamer basket as a strainer to catch the stem pieces as you pour out the water. Add them to the florets and toss lightly with a couple tablespoons of sauce.

Serve immediately topped with more sauce.

Each (1 1/4 cup) serving contains an estimated:

Cals: 76, FatCals: 13, TotFat: 1g

SatFat: 1g, PolyFat: 0g, MonoFat: 0g

Chol: 4mg, Na: 220mg, K: 439mg

TotCarbs: 12g, Fiber: 4g, Sugars: 4g

NetCarbs: 8g, Protein: 7g