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Moroccan Style Cauliflower

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.


1/3 cup low-sodium vegetable broth or MSG-free chicken broth
4 cups cauliflower florets
2 medium cloves garlic, minced
1/4 tsp. powdered turmeric
2 Tbsp. extra virgin olive oil
1 Tbsp. fresh lemon juice
Himalayan or sea salt and freshly ground black pepper
1-2 Tbsp. finely chopped fresh cilantro

(As always, The Best Years in Life recommends choosing organic content and fresh content as much as possible for the healthiest recipe. Also, wash all fruits and vegetables before cutting or adding to the recipe.)



1. 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.

2. 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.

Makes 4 servings.

Per serving: 101 calories, 7 g total fat (1 g saturated fat), 8 g carbohydrate, 3 g protein, 3 g dietary fiber, 167 mg sodium.

Original recipe and image source: aicr.org


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