Stovetop:

Cup of Yum
1. Place the cauliflower in a steam basket or insert. Fill a medium-sized saucepan with an inch of water. Place the steamer basket or insert into the saucepan and cover with a lid.
2. When boiling, the water should not touch the bottom of the basket or insert. If it does, pour out a little of the water. However, make sure there’s enough water in the bottom so that the pot does not go dry during the cooking process.
3. Bring the water to a boil and cook until the cauliflower is done. I like mine on the firmer side of tender. Pierce with a fork to test for doneness.
4. Transfer the cauliflower to a bowl and toss with the olive oil, parsley, lemon zest and salt. Serve.

Microwave:

1. Place a few tablespoons of cold water into the bottom of a microwave-safe bowl.
2. Add the cauliflower florets, then cover the bowl with a microwave-safe plate. Use a plate that’s big enough to completely cover the opening of the bowl so that steam doesn’t escape.
3. Microwave for on HIGH for 3 to 5 minutes. Cook time will depend on the amount of cauliflower and the wattage (power) of the microwave.
4. Let the cauliflower rest for 1 minute, then carefully remove the plate. Remember, the escaping steam will be hot! Toss with the olive oil, parsley, lemon zest and salt. Serve.