Wash and trim the cauliflower. Cut it into florets.
Place the cauliflower florets in a large microwave-safe bowl. Add ¼ cup of cold water to the bowl.
Cover the bowl tightly with a microwave-safe plate or plastic wrap (not touching the cauliflower).
Microwave on high until the cauliflower is tender-crisp. Start checking it after 5 minutes and add more microwave time if needed. Use oven mitts when removing the bowl from the microwave. Place it on a trivet, and be careful when removing the plate or cling wrap. The bowl will be hot, and steam will escape.
If desired, season the cauliflower with salt, pepper, lemon juice, and olive oil. Serve immediately.
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Notes
Try not to overcook the cauliflower. You want it to have a bite when it's done. It's better to slightly undercook it, then add an extra minute or two in the microwave, than to overcook it. How long you'll need to microwave the cauliflower depends on the size of the florets and how powerful your microwave is. I like to season the cooked cauliflower simply, with olive oil, lemon juice, salt, and pepper. It is also very good with melted butter and a sprinkle of garlic powder.You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. They are very tasty when eaten cold - try adding the florets to a salad. Or gently reheat them in the microwave at 50% power.