* 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.