Saffron Cauliflower “Risotto”

Ok, so this recipe is semi-original.  I needed something a little exotic to go with The Crankin’ Kitchen’s Moroccan Chicken, so I took a couple of recipes and blended them into this one.

Saffron Cauliflower “Risotto”

1 head cauliflower

1/2 c chicken broth

pinch saffron threads

1/2 t salt

1/4 t pepper

butter/ghee

  • Pulse cauliflower florets in food processor in 3 – 4 batches until you achieve a rice-like consistency
  • In microwave safe glass/bowl, gently heat broth, saffron, salt and pepper
  • Melt butter in a large frying pan; add cauliflower and stir
  • Add broth mixture and cook over med to med-high heat until liquid evaporates and cauliflower is tender

 

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