Saffron Cauliflower Rice

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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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Cook Time 10

Total Time 10

Makes: 4 Servings

Net Carbs: 4

Calories: 62

Ingredients Equipment Method Nutrition Notes

Ingredients

US CustomaryMetric

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

Equipment

Zaran Saffron, Superior Saffron Threads (Premium)

Step-by-Step Instructions

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 the 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.

Nutrition

Calories: 62kcalCarbohydrates: 6gProtein: 2gFat: 4gSaturated Fat: 1gSodium: 62mgFiber: 2gSugar: 2gNet Carbs: 4g

Notes

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

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.