Arroz Azafran (saffron rice)

By anonsouthernbell

From Gather the Art of Paleo Entertaining

Ingredients

• 3 heads yellow cauliflower, grated
• 1 red bell pepper
• 1 green bell pepper
• 1 yellow onion
• 8 strands of saffron
• 3 T coconut oil
• salt and pepper to taste
• flat leaf parsley for garnish

Preparation

Step 1

Carefully grate the cauliflower florets into a rice like texture. Put in large mixing bowl.

Dice peppers and refrigerate until cooking time. Crush the saffron strands using a mortar and pestle. Place in a small mixing bowl and cover with hot water to dissolve it.

In a large skillet, heat 1 T of coconut oil over medium heat. Add the onion and bell pepper to the skillet and saute them until tender about 5 min. Add another T of coconut oil to the skillet and continue to saute the onion and peppers. Add the saffron infused water to the skillet and saute the onion and pepper until all of the water evaporates. Add the cauliflower to the skillet, season with salt and pepper to taste and lightly saute until it is tender but not soft. Garnish w/chopped parsley and serve w/your favorite hot sauce.