Saffron Riced Cauliflower

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.

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Instructions
  1. 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.
  2. Add the dissolved arrow root and stir in to incorporate.
  3. Continue to simmer until it becomes translucent and glaze-like. Turn off the heat.
  4. Heat a splash of oil in a sauté pan. Add the cauliflower and cook just until it becomes tender, stirring.
  5. Add the saffron glaze and stir to incorporate.
  6. Taste for salt and pepper. If the broth you are using is salted, you may not need to add any more salt.
  7. Serve with chopped parsley sprinkled on top.
Recipe Notes

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.

Nutrition Facts
Saffron Riced Cauliflower
Amount Per Serving
Calories 53 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 0.4g 2%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Sodium 364mg 15%
Potassium 172mg 5%
Total Carbohydrates 6g 2%
Dietary Fiber 3g 12%
Sugars 2g
Protein 2g 4%
Vitamin C 88%
Calcium 2%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

2 thoughts on “Saffron Riced Cauliflower

    • Hi Sara! I found a package at Trader Joe’s the other day. I suspect with the rising popularity of this food that other markets will start bringing it in as well. I also sometimes grate cauliflower florets using my box cheese grater. It doesn’t come out as picture perfect as this but it works as a second option.

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