There's something about the appearance of yellow rice that almost allows me taste all it's flavor and seasonings before it even reaches my mouth. It could be that yellow, buttery color that glows, thanks to the saffron and turmeric.The saffron in this recipe lends a unique flavor to the cauliflower as well, however, truth be told, when I don't have saffron, I do without and the rice still tastes quite good. If you're not an onion fan, you can do without, but it adds an additional flavor dimension to this tasty rice.
Servings: 4servings
Calories: 178kcal
Ingredients
2largecauliflower headstrimmed and chopped into large pieces
Break the saffron threads into small pieces and place in a large bowl.
Add 1 tablespoon of oil to the saffron and place the bowl in a warm spot, such as next to a warm oven, and let sit for about 10 minutes.
Add the cauliflower, tumeric, salt, and saffron-infused olive oil to the saffron bowl and blend well to coat the cauliflower.
Spread out the cauliflower on a piece of parchment paper (or non-stick mat) on top of a cookie sheet, and bake for 15 minutes, or until the edges begin to brown and the cauliflower is tender.
Place the onions and a tablespoon of oil in a small frying pan and cook the onions on a medium heat until they are transparent and starting to brown (about 8 minutes).
Cool the cauliflower for a few minutes and place it in a food processor (or chop finely by hand) to process it into small rice pieces.
Combine the rice and onions and blend well. Salt to taste.