Saffron & Turmeric Cauliflower ‘Rice’
A deliciously fragrant dish that tastes wonderful hot or cold. It goes wonderfully with sautéed puy lentils and mushrooms, or as a rice substitute for any dish.
- 1 pinch saffron
- 1 tsp turmeric
- 1 white onion
- 1 cup water
- 2 tbsp coconut oil
- 1 large cauliflower
- 1 handful Chilli Smoke Superseeds
- First, melt the coconut oil in a large saucepan and add the chopped onion. Stir to coat in oil and lightly fry.
- Before the onion begins to brown, add about ½ a cup of the water, as well as the spices. Stir to combine.
- Place the lid on the saucepan to allow the onions to continue to soften.
- Meanwhile, remove the florets from the cauliflower and place in a food processor. Roughly chop the stalk and add this to the food processor too.
- Pulse the cauliflower till it resembles a ‘rice-like’ texture. Be sure not to over process it.
- Once processed, add the cauliflower to the pan, followed by the remaining half cup of water. Stir to coat until the ‘rice’ takes on a delicious yellow colour.
- Replace the lid and let steam for about 5-6 minutes checking every so often to make sure it is not burning (you may need to stir every so often).
- Remove from heat and serve. We serve ours with a sprinkling of Chilli Smoke Superseeds.