Moroccan cooking often uses a trio of olive oil, lemon juice and cilantro to bring out the full flavor of vegetables. Easy to make, this cauliflower dish packs beneficial fiber, and the cancer-protective phytochemical, sulforaphane. Quick-steaming the cauliflower and garlic in broth with turmeric infuses a rich flavor and color. Research shows that the antioxidant actions of turmeric’s yellow-orange pigment curcumin may help protect cells from free radicals that can damage cellular DNA.
Pour broth in large skillet over medium-high heat. When broth begins to steam add cauliflower, garlic and turmeric. Stir to combine and cover. Cook cauliflower 4-5 minutes for al dente or 5-6 minutes for more tender.
Remove skillet from heat and transfer cauliflower mixture into medium bowl. Add oil, lemon juice and salt and pepper to taste. Gently toss to combine well. Sprinkle on cilantro and gently toss. Serve warm or at room temperature.