Confession time, I actually first made and took pictures of this recipe last year. And I never posted it. Whoops! Not even like December of last year, more like September. Yeah…6 months ago! I’ve been putting the majority of my time towards a separate project that I’m working on, so I found this recipe at the perfect time!
I’ve always loved saffron rice, and now that I don’t consume grains, I love having this option. I think it tastes nearly identical to the grain version! I especially love using saffron, as a small amount gives you such vibrant color! I love serving this “rice” with my Creamy Lemon Dill Baked Salmon; they pair perfectly!
I hope you love this recipe as much as we do! Happy cooking!
- • 1 medium head of cauliflower (approximately 8 cups riced)
- • 1 tbsp ghee or coconut oil
- • ½ yellow onion, diced
- • 4-5 garlic cloves, minced
- • 1 tsp saffron threads
- • 2 tbsp chicken or vegetable broth
- You can “rice” the cauliflower two different ways – 1. Chop the cauliflower into small pieces and pulse in your food processor until it looks similar to rice in size. OR 2. If you don’t have a food processor, you can use a box grater to grate the cauliflower.
- Crumble the saffron threads into a small bowl with the broth, stir and set aside.
- Melt the ghee or coconut oil in a large pan over medium heat. Once the pan is hot, add the onion to the pan and sauté until soft, about 4-5 minutes. Add the garlic to the pan and sauté until fragrant, about 30 seconds. Add the cauliflower rice to the pan, and sauté for 8-10 minutes, or until the rice is cooked to your liking. Add the saffron/broth mixture to the pan and stir well. Enjoy!