Saffron Cauliflower Rice

When I put together a dinner, it's always important to me to have sides that complement the main entree. Sometimes it's a simple as tying in some of the subtle ingredients, or letting them play off the same regional cuisine. After I saw my mint plant staring at me from the window and decided to whip up Mediterranean Lemon Mint Chicken, I knew I wanted to keep playing with spices that were from the same family. Saffron is one of those beautifully fragrant and vividly colorful spices that go a long way with just a little. It's also from the Mediterranean and Middle Eastern areas. Watch as it turns plain cauliflower into an aromatic, buttery golden yellow accompaniment to your dishes. The Spinach Cilantro Salad is a great addition to round out the trio.

Ingredients:

Riced cauliflower

2 cloves garlic. minced

salt and pepper to taste

pinch saffron

2 Tablespoons avocado oil

Supplies:

Pot

Wooden Spoon

Knife

Cutting board

Directions:

Peel and finely mince garlic. Empty contents of one package of riced cauliflower into pot, add avocado oil, minced garlic, salt and pepper. Heat on medium low 7 minutes until extra liquid cooks off, stirring occasionally. Add saffron and stir in, cooking on low until fragrant. Garnish with saffron and serve immediately.

Tips:

While you can rice your own cauliflower, I find it easier to buy it already riced, like this one. It also helps to cook it in a pot instead of a pan. The high sides keep the small pieces of cauliflower from popping and escaping the pot.