Ingredients:
1 lb cauliflower
5 TBS low-sodium chicken or vegetable broth
1 tsp turmeric
Mediterranean Dressing
3 TBS extra virgin olive oil
2 tsp lemon juice
2 medium cloves garlic, pressed or chopped
sea salt and pepper to taste
Optional:
1 TBS chopped cashews
2 TBS Parmesan or Romano cheese
2 TBS chopped cilantro
1 TBS mango chutney
Directions:
Cut cauliflower florets into quarters and let sit for 5 minutes.
Press or chop garlic.
Heat 5 TBS broth in a stainless steel skillet on medium heat.
When broth begins to steam, add cauliflower and turmeric and cover. For al dente cauliflower, cook for no more than 5 minutes.
Transfer to a bowl. For more flavor, toss cauliflower with the remaining ingredients while it is still hot. (Mediterranean Dressing does not need to be made separately.)
Once upon a time, I could not cook hot dogs without setting off a smoke alarm. My oven was used to store shoes and grocery shopping was never on my to do list. I've learned a lot trying to keep 3 boys well fed. And I invite you to take a peek into the meals I serve at the dinner table. If you don't own a crock pot you should either find another Blog or put "Buy a Crock pot" on the top your own to do list.
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