Heat olive oil in a small skillet; add garlic and red pepper flakes. Remove from heat and cool completely. Using a large saucepan, place cauliflower in a steamer rack over boiling water. Cover and cook until firm but tender. Place into a glass, medium-sized bowl.
Add lemon juice and grated peel to cooled flavored oil and mix well. Pour over warm cauliflower; toss gently and cool, covered, to room temperature. Just before serving, toss with chopped cilantro. Sprinkle with coarse salt, if desired.
Each serving provides:
An excellent source of vitamin C, folate and fiber, and a good source of potassium.
Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Centers for Disease Control & Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.