Cauliflower 'Rice' With Cumin and Saffron 4.000

Jason Aldag/The Washington Post

Nourish Nov 5, 2014

When cauliflower is grated on the large holes of a box grater, the result looks like rice. Subtle flavoring from saffron and toasted cumin seed makes this a nice side dish to serve with roast meats and Indian curries.


Servings:
4

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Tested size: 4 servings; makes about 3 cups

Ingredients
  • Generous pinch saffron threads
  • Hot water
  • 1/2 large head cauliflower (net weight about 1 pound)
  • 1 tablespoon olive oil
  • 1 teaspoon cumin seed
  • 1/4 teaspoon salt

Directions

Crumble the saffron threads into a small, stainproof bowl. Add a tablespoon of hot water so the saffron soaks while you prep the rest of the dish.

Cut the cauliflower into three large pieces, each with some stem attached. Hold each piece by the stem; grate the other side of the cauliflower on the large-holed side of a box grater to form ricelike pieces until you have about 4 cups. (Reserve the stems and any remaining cauliflower for another use, such as a soup.)

Alternatively, you can cut the half-cauliflower into florets, removing as much of the stem as possible, and grate them in the food processor using its grater-disk attachment.

Heat the oil in a large, nonstick skillet over medium-high heat. Add the cumin seed and cook for about 1 minute, stirring frequently, until toasted and fragrant. Add the grated cauliflower and cook for about 2 minutes, stirring almost constantly, until the vegetable is tender.

Stir in the saffron and its water and the salt until well distributed; cook for 1 minute. The cauliflower does not have to be evenly colored. Serve warm.

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Recipe Source

From registered nutritionist and cookbook author Ellie Krieger.

Tested by Bonnie S. Benwick.

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