Saffron Cauliflower Rice

Saffron Cauliflower Rice is a vibrant, low-carb twist on traditional Mexican rice, infused with the rich flavors of saffron and spices. This colorful dish not only pleases the eye but also delivers a delightful taste, making it a perfect side for any meal.

Ingredients

• Cauliflower - 300 grams
• Saffron strands - 1/4 teaspoon
• Chicken or vegetable broth - 250 ml
• Olive oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Onion - 1 small, finely chopped
• Red bell pepper - 1/2, diced
• Cumin powder - 1/2 teaspoon
• Paprika - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - for garnish

Steps

1. Begin by washing the cauliflower and cutting it into florets, then pulse in a food processor until it resembles rice grains.
2. In a small bowl, soak the saffron strands in 2 tablespoons of warm broth for about 5 minutes to release their flavor and color.
3. In a medium-sized skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened, about 3 minutes.
4. Stir in the diced red bell pepper and cook for another 2-3 minutes until tender.
5. Add the riced cauliflower to the skillet along with cumin, paprika, salt, and black pepper. Stir well to combine.
6. Pour in the remaining broth and the saffron mixture. Cover the skillet and cook for about 10-12 minutes, stirring occasionally, until the cauliflower is tender and the liquid is absorbed.
7. Remove from heat and fluff the cauliflower rice with a fork. Garnish with fresh cilantro before serving.

Nutrition

• Calories: 150
• Protein: 5 g
• Carbs: 10 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.1 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in vitamins and antioxidants from cauliflower and bell peppers.

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