1/3 cup butter or margarine, melted
1 to 2 tbsp lemon juice
Wash cauliflowers; remove leaves. Cut into flowerets. Place steamer rack in bottom of 5-quart Dutch oven. Arrange cauliflowerets in rack. Pour boiling water into Dutch oven about 1 inch deep. Cook over medium heat, covered, just until cauliflower is tender, 15 - 20 minutes.
Remove from rack to warm serving dish. Sprinkle with salt and pepper. Pour melted butter and lemon juice over top, and toss to coat well.