Saffron Cauliflower Rice

Servings:

Calories: 144kcal

2 large cauliflower heads, chopped into large pieces
1 tablespoon oil or ghee for the saffront rice, plus 1 tablespoon for the onions
2-3 saffront threads
1 small onion, peeled and finely diced
½ teaspoon salt
¼ teaspoon ground turmeric
1 cup fresh or frozen peas

Preheat your oven to 400°F (200°C or gas mark 6).
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, turmeric, 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). Add the peas and cook for a few minutes.
Cool the cauliflower for a few minutes and pulse a few times in food processor (or chop finely by hand) to process it into small rice pieces.
Combine the rice, onions and peas and blend well. Serve warm.