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‘Saffron’ Cauliflower Rice



Growing up with an Armenian mother born in Isfahan, Iran, Saffron rice was a staple. The Saffron threads, which cost more per weight than gold, were commonplace in our spice cabinet. These magical threads transformed Basmati rice and were served with everything from chelo kebab to wild caught salmon from the Puget Sound. We now made this rice more akin to the Paleo lifestyle and it evokes special memories of No Ruz parties with Persian friends. Forever this food will warm my heart of memories of my family, especially my grandmother, who made this rice so damn good!!

From our kitchen to yours, Bennett


5-6 cups cauliflower florets
1 yellow onion, diced
2 garlic cloves, chopped
1 shallot, chopped
1 carrot, chopped
1 tablespoon olive oil
1 tablespoon grass fed butter
½ cup chicken stock
Pinch of Saffron Rice
¼ cup boiling water
Sea salt to taste


Use a food processor to rice the cauliflower, adding a few florets at a time and pulsing them until rice like
Sautee the oil, onions, shallot, and garlic in the oil and butter for about 5 minutes or until soft
Add the cauliflower to the mixture and sautee for about 3-4 minutes.
Add the chicken stock to avoid the mixture drying out
To make the saffron ready, add ¼ cup boiling water to the saffron threads and allow to sit for 1-2 minutes
Add the liquid to top the cauliflower rice
Season with a little sea salt

Serves 4



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