Tumeric Cauliflower

Cut 1 small head of cauliflower into florets; set aside.

Heat 1 tablespoon canola oil in a large skillet over medium heat.

Add 1/2 teaspoon turmeric; cook until fragrant.

Add cauliflower and toss to coat.

Add 1/4 teaspoon ground red pepper, 1 1/2 teaspoons salt and 1 cup chicken stock. Cover, lower heat and cook until tender, about 10 minutes.

Uncover and cook, turning until liquid evaporates and vegetables begin to brown, about 5 minutes.

Stir in 1/4 cup finely chopped cilantro.