Saffron “Rice”

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.


3 Responses to “Saffron “Rice””
  1. Sheena says:

    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!:)


    • Danielle says:

      You’re welcome! I hope you like it. It definitely does not taste like rice, but the texture is similar so it does the trick for those of us who miss that grain! If you don’t want it to have an Indian flavor, I’m sure some garlic and parsley would taste nice too.

Check out what others are saying...
  1. […] 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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