This is a great recipe if you are wanting the texture of rice or couscous but want to try something different or add another vegetable to your diet or just want to try something new! Below is the recipe from Laura Faire of the Sunday Star Times in New Zealand. I changed things slightly by using rice bran oil because that is what I had on hand and I didn’t add nuts because I didn’t have any but it was still really tasty. This recipe calls for Saffron but just like any couscous recipe you could add many different ingredients to get a delicious result.
Saffron-Infused Cauliflower Rice
Serves 4 as a side
1/4 cup stock, chicken or vegetable
A small pinch of saffron (optional)
2 Tbls coconut oil (or any oil)
salt, pepper and a squeeze of lemon juice
1-2 Tbls chopped fruit and nuts (recipe suggested pecans and sultanas. I used only sultanas)
chopped fresh herbs of your choice (optional)
Heat the stock to boiling point. Add saffron and set aside to infuse for 30 minutes. (If you don’t use the saffron you can skip this step of waiting for 30 minutes.)
Break the cauliflower into rough chunks and put in food processor. Pulse until it resembles rice.
Heat the oil in a frying pan and over medium high heat add the cauliflower, toss frequently to toast. Once golden brown turn the heat down and add the stock and stir until the liquid has evaporated. Remove from the heat and season with salt and pepper and a squeeze of lemon juice. Fold in the chopped fruit, nuts (optional) and fresh herbs (optional) before serving.