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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