Pour 2 inches of water in a pot, insert a steamer basket, and bring the water to a boil over medium-high heat. Pile the cauliflower florets into the basket, cover the pot, and steam until the florets are crisp-tender.
In a large skillet, heat the olive oil over medium heat. Add the lemon juice, shallots, garlic paste, salt, and pepper, and sauté until the shallots are soft, about 3 - 4 minutes. Add the wine, and simmer until reduced by half, about 3 minutes.
When the cauliflower is done, lift the basket containing the florets and empty them into the skillet. Sauté for another 4 - 5 minutes. Finish with a drizzle of lemon, if needed, and the red pepper flakes. Toss and spill onto a serving plate, including the lemon and oil. Top with a flurry of chopped parsley and Parmesan cheese or nutritional yeast.