Cauliflower Rice with Safran カリフラワーライス

japanese cake

I saw this interesting recipe in the food section of the WashingtonPost. Since I had a package of Iranian saffran (the second picture upper left) from one of my friends, I thought this is the dish I must try.  I served it with my wife’s indian style lamb curry and homemade naan.

Ingredients: (for 2-3 servings)

Cauliflower, medium

Saffron, generous pinch

Cumin seeds 1/2 tsp

Olive oil 1/2 tbs

Salt to taste

Using a box grater (coarsest side), I grated the cauliflower by holding the stem end. I only grated the florets.

I added the saffron threads to a small bowl with a small amount of hot water (below, right upper).  I added the olive oil to a frying pan on medium high flame and added the cumin seeds. I sautéed it for one minute until fragrant and added the grated cauliflower (below, lower left) and cooked for 2 minutes. I then added the saffron and the water it soaked in and salt. I sautéed for 1 more minute (below, right lower).

Cauliflower rice

When I read the recipe, the combination of cumin seeds and saffran sounded good but we did not particularly like this flavor profile. I may change the seasonings in the future.

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