The other day I picked up a bag of “riced cauliflower” at the market, for the first time. I have been playing around with it, both hot and as a raw salad, with delightful results. In fact, the other day I posted a candid quickie of a raw riced cauliflower salad I had created for lunch, that invoked such a positive response in the social media world, I have decided to do two “riced cauliflower” recipes in a row on here. First though, I want to share this extremely simple recipe that brings saffron into the picture. The cruciferous personality of cauliflower, both in taste and smell, seems to blend extremely well with the distinctive flavor and aroma of saffron. I enjoyed this with some seared wild tuna but you could easily add in some legumes, sprouts, and-or vegetables for a vegan entree.
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saffron riced cauliflower
2 cups riced cauliflower
1 cup vegetable broth (or
chicken broth for non-vegan)
1 generous pinch of saffron threads
(about 1/4 tsp.)
1/4 tsp. arrow root dissolved in 1/2 tsp.
water
Sea salt and pepper for taste
Fresh chopped
parsley for garnish
Splash of olive oil
Place the broth and saffron in a sauce pan and bring to a rolling
simmer. Let simmer until the broth is reduced by about half. Add the
dissolved arrow root and stir in to incorporate. Continue to
simmer until it becomes translucent and glaze-like. Turn off the heat.
Heat a splash of oil in a sauté pan. Add the cauliflower and cook just
until it becomes tender, stirring. Add the saffron glaze and stir to
incorporate. Taste for salt and pepper. If the broth you are using is salted,
you may not need to add any more salt. Serve with chopped parsley sprinkled
on top.
NOTE: You can make this recipe oil free by adding the
cauliflower directly to the hot saffron glaze and cooking it through, or by
steaming the cauliflower with a quarter cup of hot water and then draining
before adding to the saffron glaze.
Saffron Riced Cauliflower
Ingredients
- 2 cups riced cauliflower
- 1 cup vegetable broth or chicken broth for non-vegan
- 1 generous pinch of saffron threads about 1/4 tsp.
- 1/4 tsp. arrow root dissolved in 1/2 tsp. water
- Sea salt and pepper for taste
- Fresh chopped parsley for garnish
- Splash of olive oil
Instructions
- Place the broth and saffron in a sauce pan and bring to a rolling simmer. Let simmer until the broth is reduced by about half.
- Add the dissolved arrow root and stir in to incorporate.
- Continue to simmer until it becomes translucent and glaze-like. Turn off the heat.
- Heat a splash of oil in a sauté pan. Add the cauliflower and cook just until it becomes tender, stirring.
- Add the saffron glaze and stir to incorporate.
- Taste for salt and pepper. If the broth you are using is salted, you may not need to add any more salt.
- Serve with chopped parsley sprinkled on top.
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