Grain-free Saffron “Rice”
This dish uses saffron infused water and other spices to flavor cauliflower that has been grated to resemble a rice consistency. Cauliflower is rich in nutrients and flavor, but low in calories and zero fat, so it’s a great grain-free and low carb alternative to rice.
I serve it with my Chicken Tikka Masala, but it would also go great with a roasted chicken and grilled vegetables. I usually use a food processor with the grater attachment to get the vegetable to a really small grain size, but you could get the same result by using a cheese grater.
| Ingredients (serves 4) 1/2 cauliflower head, about 3 cups of florets 1 tablespoon ghee, butter, or coconut oil 6-8 saffron threads 2 cardamom pods 1 teaspoon whole cloves 1/2 cinnamon stick 1/2 teaspoon cumin 1 teaspoon garam masala salt and pepper to taste 1 cup chicken stock 1 cup frozen peas |
Directions
Run the florets through a food processor and process until finely grated to the size of rice grains. You can also grate them on a cheese grater.
Melt the butter in a saute pan over medium-high heat, then add cauliflower and spices. Saute over medium heat for 5 minutes. Stir in the peas.
Slowly add the chicken stock, stirring in between, until all of the liquid is absorbed and the cauliflower is mostly cooked but with a little crunch left to it.
Add salt and pepper to your liking. Remove the cloves, cinnamon stick, and the cardamom pods before serving.
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Comments
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[...] I LOVE Indian food, but seeing as most of the recipes use heavy cream and lots of spicy flavors, my gut stopped loving it. SCD made me start experimenting with different types of milk, and I’ve found that Indian spices can be used in dishes without making it flaming hot. While I definitely miss the hot and fluffy naan, this recipe goes great the flat bread almond bread that I will be posting later. Serve it over saffron cardamom “rice.” [...]
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[...] recipe goes great the flat bread that I’m developing (recipe to come!). I serve it over a saffron cardamom “rice“ made from [...]
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[...] They also mention it’s served over wild rice, which of course is a grain, so we ate it over cauliflower rice. You could also eat it over mashed parsnips which would be divine. Stews are traditionally [...]
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[...] rice is nothing new to the grain-free world, but it is extremely versatile. I use a spiced saffron cauli-rice when I make Indian food to serve under the rich sauces. You really can substitute it for any of [...]
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[...] Dinsdag: Zelf gemarineerde brochettes met saffraan rijst [...]
The photo above is so exciting! I haven’t had rice in years so I’m excited to try this recipe once I can have cauliflower. Thanks for the recipe!:)
Sheena
Dear All against grain.
your food is incredible and its amazing to see a website with recipes that cater to so many diets. This Grain-Free Saffron Rice is one of the very few things i am able to eat on here, Im very excited to try it.
I would like to set you a challenge, if it is not too much trouble, but may i tell you what foods i am not allowed to eat, and may i challenge you to find a lovely recipe that caters to it? i am 17 and have got extreme candida,
I am Vegetarian (although since going on a diet i am warming towards meat, though its quite difficult for me to take),
i cannot have any sugar including fruits or honey,
I cannot have any dairy products,
peas, beans and lentils are prohibited
ground almonds are my only form of nuts
tomatoes, wheat, gluten, rice,
additives, vinegar, margarine, potatoes
heres what i can have:
coconut oil, (im unsure about coconut milk or almond milk)
coconut kefir
sour krout
lemon juice
apple cider vinagar
etc
Im finding it difficult to get other people who i know are suffering with candida too to be tempted by my healthy food.
please help
I used this recipe with your Chicken Tikka Masala. So good. I left out the saffron because I could not find it reasonably priced. However, I thought it was still so flavorful and the Chicken Tikka was amazing and full of additional flavors, that I will probably opt out of this additional spice in the future. If I make it as a side dish, I think adding saffron would be amazing. I also did not use any chicken broth. After cooking it with the melted butter and spices I found the cauliflower was already cooked and feared it would become mushy if I added the chicken broth. Again, another wonderful recipe.