* 1 head of cauliflower, rinsed and cut into one-inch florets
* ¼ cup of low-sodium vegetable broth
* 1 tsp turmeric
* 3 cloves minced garlic
* 2 tsp lemon juice
* 1 – 2 TBSP extra virgin olive oil
* 1/8 tsp salt and pepper
Heat broth in saucepan until just before boiling; add the florets and turmeric. Cover and cook 4 to 5 minutes for crisply-cooked cauliflower. Remove cauliflower and drain; transfer to a glass dish. Add minced garlic, lemon juice, olive oil, and salt and pepper. Serve warm or at room temperature.
Get My Simple Menu Planner
It seems like such a simple concept, but when we're busy, we need to actually plan what we're going to eat so we don't just eat anything that crosses our path. This planner will help!
Woo hoo! Check your email for the link.