Ingredients
1 large cauliflower (about 2 pounds), cut into florets
1 tablespoon finely grated lemon zest
2 tablespoons lemon juice
1/4 teaspoon red-pepper flakes
Coarse salt and ground pepper
Preparation
Place a steamer basket in a saucepan with 2 inches simmering water. Add cauliflower; cover and steam until tender when pierced with a knife, about 8 minutes. Transfer to a bowl and toss with lemon zest, lemon juice, and red-pepper flakes. Season with salt and pepper. Serve warm or at room temperature.
