1 medium head cauliflower (about 1 1/2 pounds)

boiling water

juice of 1/2 fresh lemon

1/4 cup margarine

2 teaspoons cornstarch

juice of 2 fresh tangerines (1/2 cup)

grated peel of 1/2 tangerine

2 tangerines, peeled, segmented, seeded

1 tablespoon chopped onion

In a pan, cook the head of cauliflower in 1-inch of boiling water nutil tender-crisp, 12 to 15 minutes. (If desired cauliflower may be divided into flowerets; cooking will take 5 to 10 minutes.) Drain cauliflower. Take out and keep warm. In same pan, melt margarine. Combine cornstarch and tangerine juice; stir into margarine. Cook over medium heat, stirring constantly, until clear and thickened. Add tangerine peel, segments and green onion; heat and serve over cauliflower. If oranges are desired rather than tangerines substitute 1 teaspoon orange peel, 1/2 cup orange juice-fresh and 2 small oranges prepared same way. Serves 6.