Saffron Cauliflower Rice

Saffron Cauliflower Rice is a super easy low carb side dish recipe! The saffron adds a wonderful warm color and fragrance to the cauliflower.

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I love cauliflower rice and everything you can do with it! I buy it pre-riced from CostCo in 1lb bags, but if you want to make your own, check out my tutorial on how to make cauliflower rice. You can use “cauli rice” to make tabbouleh, casseroles, cauliflower fried rice, and more! When keeping it simple, I've flavored it with cardamom before – perfect with Indian food – but this time I decided to use saffron.

Saffron is a spice derived from the flower commonly known as the “saffron crocus”. The flower's bright red stigmata and styles (called threads) are dried and then used as a seasoning and natural food dye. It has long been the world's most costly spice by weight!

You can buy saffron in many grocery stores – especially ethnic ones. Or there is quite a range on Amazon! 

How to Make Saffron Cauliflower Rice

Take a large pinch of saffron and place it in a little chicken broth (you could also use beef broth, coconut milk, or even water). Set aside.

In a large saucepan, heat some olive oil over a medium heat. Add the riced cauliflower (I cook it from frozen), and onion powder. 

When the cauliflower has cooked, add the saffron and liquid. Stir to combine and taste for seasoning, adding salt and pepper as necessary. 

Serve, garnish with a few more threads of saffron.

The saffron adds a wonderful warm color to the cauliflower, and with just a touch of fragrance!

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Saffron Cauliflower Rice

Yield: 4 Servings

Cook Time: 10 minutes

Total Time: 10 minutes

Saffron Cauliflower Rice is a super easy low carb side dish recipe! The saffron adds a wonderful warm color and fragrance to the cauliflower.

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Ingredients

• 1 large pinch saffron threads
• 2 tbs chicken broth
• 1 tbs olive oil
• 1 lb frozen riced cauliflower
• 1 tsp onion powder
• salt and black pepper

Instructions

1. Take a large pinch of saffron and place it in a little chicken broth (you could also use beef broth, coconut milk, or even water). Set aside.
2. In a large saucepan, heat the olive oil over a medium heat. Add the riced cauliflower (I cook it from frozen), and onion powder.
3. When the cauliflower has cooked, add the saffron and liquid. Stir to combine and taste for seasoning, adding salt and pepper as necessary.
4. Serve, garnish with a few more threads of saffron.

Notes

4g net carbs per serving (quarter of the recipe)

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Zaran Saffron, Superior Saffron Threads (Premium)

Nutrition Information

Yield 4 Serving Size Quarter of the recipe
Amount Per Serving Calories 62Total Fat 4gSaturated Fat 1gSodium 62mgCarbohydrates 6gNet Carbohydrates 4gFiber 2gSugar 2gProtein 2g