• Servings: 6
• 1 teaspoon whole cumin seeds
• 6 cups (1-inch) cauliflower florets
• 1/2 cup water
• 2 tablespoons olive oil
• 1/2 teaspoon ground turmeric
• Salt to taste

1. Heat a large skillet over medium high heat. Once hot, add cumin and toast, shaking the skillet often, until fragrant, 1 to 2 minutes. Add cauliflower, pour water over the top and immediately cover skillet. Reduce heat to medium and cook, tossing the cauliflower halfway through, until tender and water is mostly absorbed, about 10 minutes. Add oil, turmeric and salt, toss well and serve.

In this recipe, cauliflower’s earthy flavor is enhanced by the mild bite of cumin and turmeric. Nutrition Per serving (about 4oz/122g-wt.): 70 calories (45 from fat), 5g total fat, 0.5g saturated fat, 0mg cholesterol, 210mg sodium, 4g total carbohydrate (2g dietary fiber, 2g sugar), 2g protein