Turmeric Cauliflower With Lemon Pepper Dressing

Turmeric Cauliflower With Lemon Pepper Dressing

Ingredients

1 medium head of cauliflower (around 1 lb / 450 gr cauliflower florets)

1 teaspoon turmeric

vegetable broth as needed*

3 tablespoons olive oil

juice of one lemon

1 clove garlic, smashed

½ teaspoon whole pepper seeds

¼ teaspoon ground pepper

½ teaspoon fine grain sea salt

1 teaspoon fresh herbs, chopped (I used rosemary, thyme and oregano)

*Note: I rarely make my own broth. I always use all-natural vegetable bouillon cubes instead (I prefer the version without salt so that I totally control how much salt I’m using).

Directions

Cut the head of cauliflower into florets.

In a large saucepan heat the vegetable broth, when it starts to boil add the cauliflower florets and turmeric (the florets should be completely covered with the broth).

Lower the heat and cook until al dente, 5 minutes.

In the meantime, in a medium bowl combine olive oil, lemon juice, pepper seeds, ground pepper, sea salt and herbs. Mix until well blended.

Drain the cauliflower florets, transfer to the bowl and toss while it’s still hot.

You can serve hot or cold, as you prefer.