This dish uses saffron infused water and other spices to flavor cauliflower that has been grated to resemble a rice consistency. 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 very finely chopping the steamed cauliflower.
Ingredients (serves 4)
2 cups uncooked cauliflower
1 tablespoon salted butter
1 teaspoon saffron (crushed and infused in 1/4 cup hot water)
2 cardamom pods
1 teaspoon whole cloves
1 cinnamon stick
1/2 teaspoon cumin
1 teaspoon garam masala
salt and pepper to taste
1 cup chicken stock
Using a mortal and pestle, grind the saffron to a fine powder. Infuse the powder in a 1/4 cup of boiling water and leave to sit for 20 minutes.
Meanwhile, steam the cauliflower florets until tender, but not fully cooked. Remove from the stove and run the florets through a food processor with the grating accessory attached. Process until finely grated to the size of rice grains.
Melt the butter in a saute pan over medium-high heat, then add cauliflower spices. Slowly add the saffron liquid and the chicken stock stirring in between, until it is all absorbed and the cauliflower is fully cooked. Add salt and pepper to your liking.
Remove the cloves, cinnamon stick, and the cardamom pods before serving.