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.
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
% Daily Value*
Fat
3
g
5
%
Saturated Fat
0.4
g
3
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Sodium
364
mg
16
%
Potassium
172
mg
5
%
Carbohydrates
6
g
2
%
Fiber
3
g
13
%
Sugar
2
g
2
%
Protein
2
g
4
%
Vitamin C
72.6
mg
88
%
Calcium
20
mg
2
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Calories: 53kcalCarbohydrates: 6gProtein: 2gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 364mgPotassium: 172mgFiber: 3gSugar: 2gVitamin C: 72.6mgCalcium: 20mgIron: 0.4mg
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