Cauliflower Saffron Rice



  • 1 Head Organic Cauliflower
  • 2 pinches spanish saffron
  • 1 Cup Bone Broth (store bought organic broth or just plain filtered water work great too)
  • Celtic Sea Salt
  • 1/4 C rough chopped organic parsley


  • Remove florets from tough stems and pulse in a food processor until it has rice like consistency (approx 12-18 pulses)
  • Add "rice", bone broth, saffron and a generous pinch or two of salt to the pan - cover and cook over high heat for 3-5 minutes
  • Remove cover and allow any remaining liquid to evaporate while stirring - watch how the color of the "rice" comes to life with the beautiful red saffron!
  • Turn off heat and add rough chopped parsley
  • Serve in your favorite bowl