YIELD: 6 servings
1 teaspoon whole cumin seeds
6 cups (1-inch) cauliflower florets
2 tablespoons extra-virgin olive oil
1/2 teaspoon ground turmeric
1/8 teaspoon fine sea salt
Ground black pepper, to taste
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 1/2 cup water over the top and immediately cover the 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, salt, and pepper; toss well and serve.
SOURCE: Whole Foods Market