Shrimp and Cauliflower Bake

INGREDIENTS

4 cups

small cauliflower florets (1 medium head)

1/2 cup

chopped onion

2 tbsp

olive oil

1/2 tsp

crushed red pepper

1/4 tsp

salt

1 lb

fresh or frozen (thawed) peeled and deveined medium shrimp

2 14.5 ounce cans

no-salt-added diced tomatoes, drained

2 cloves

garlic, minced

1 tsp

lemon zest

1/2 cup

crumbled reduced-fat feta cheese

1 tbsp

snipped fresh dill

Lemon wedges (optional)