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Place a steamer basket in a very large skillet or Dutch oven. Add water to just below the bottom of the basket. Bring water to boiling. Add cauliflower and ginger to steamer basket. Cover and reduce heat. Steam for 5 minutes or until crisp-tender. Add red sweet pepper, pea pods and green onion to steam; stir gently to combine. Cover and steam 5 to 7 minutes more or until vegetables are crisp-tender. Remove and discard ginger.
Transfer mixture to a serving bowl. Stir in basil, olive oil, lime juice, salt, black pepper, and crushed red pepper. Toss to combine.