Saffron Riced Cauliflower
Saffron Cauliflower with Lemon, Shallot, and Roasted Garlic
Saffron rice is such a simple, delectable way to tame down spicy dishes, sop up juices, tame the palate between bites, or meld multiple comfort foods together into a singular culinary experience with every taste. Unfortunately, basmati, the typical rice varietal found in this dish, is rather high in carbohydrates. For folks who are diabetics, on low carb diets, or those of us who are just trying to increase our veggie intake, riced cauliflower is the perfect substitute.
Despite the minimal levels of calories and carbs, cauliflower is loaded with a multitude of vitamins and minerals like vitamins C, K, B6, folate, choline, potassium, magnesium, and more! Additionally, the antioxidants are significant, helping in reducing the risk for and managing chronic disease and joining saffron in reducing inflammation.
Furthermore, much like rice, cauliflower is extremely versatile. It is very mild on its own, so it easily takes on other flavors without being overpowering—perfect for a saffron infusion!
Lemon and Saffron Cauliflower Rice with Shallot
- 3 cloves garlic
- 1 tablespoon olive oil
- 2 tablespoons coconut oil
- 1 teaspoon saffron
- 1 whole shallot of average size
- 10 oz riced cauliflower
- ½ teaspoon salt
- ½ teaspoon pepper
- Chopped scallions for topping
- Place the garlic cloves in a small, oven safe container and drizzle olive oil over the top. Cover and roast at 375℉ for 20 minutes.
- Melt the coconut oil over low heat.
- Stir in the saffron and cook for 10 minutes, stirring often.
- Chop the shallot in small pieces and add it to the coconut oil and saffron.
- Turn the heat up to medium-high and sauté until tender.
- Smash your garlic until it turns into a paste and mix it in with the shallot.
- Add your cauliflower, lemon zest, salt, and pepper and cook, stirring frequently, for another 15 minutes.
- Garnish with sliced scallions.
This dish is an exceptional low-carb accompaniment to traditional Middle Eastern and Asian dishes that would typically be served with saffron rice. It also goes well with grilled meats and vegetables!
We think saffron riced cauliflower is a perfect side for just about everything. This recipe can take on many forms, though. For a saffron cauliflower mash, simply add a quarter cup of coconut cream and blend until it is the texture of mashed potatoes. For a roasted saffron cauliflower, replace the riced cauliflower with florets, toss in oil, and roast at 350℉ for 30 minutes prior to tossing in the saffron mixture. Then gussy it up a tad by sprinkling it with golden raisins, pine nuts, or both!Looking for the perfect saffron to add to your dishes? Try this sargol-cut Persian saffron, with high levels of crocin lending to a sweet, subtle, and earthy aroma and bright coloring.
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