¼ cup chicken stock (or vegetable stock for vegetarian)
½ tsp saffron threads
2 tsp extra virgin olive oil
½ cup diced yellow onion
1 clove garlic, minced
1 tsp garam masala
¾ tsp sea salt
1 small head cauliflower, cut into florets
¼ cup peas
In a small saucepan, make a saffron broth by bringing the stock to a boil, then adding the saffron. Cover and remove from the heat.
"Rice" the cauliflower using a food processor with a grating attachment or a box grater. Pick out any large fragments that didn't get shredded and save for another use.
Heat the oil in a large skillet over medium heat. Add the onion, garlic, garam masala, and salt and sauté for 5 minutes, until the onion has softened.
Add the riced cauliflower to the skillet and continue to sauté over medium heat for 5 minutes.
Pour in the saffron broth and the peas and increase the heat to medium-high. Cook for 15 minutes, until the cauliflower is tender and the liquid has been absorbed.
This recipe is adapted from Danielle Walker's Against all Grain: Meals Made Simple cookbook's Saffron Cauli-Rice recipe (p. 219)