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Cauliflower Saffron Rice

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Posted By: Christine
Posted In:  Rice Dishes
Page Views:  2293 views
Preparation Time:  15 minutes
Cooking Time:  60 minutes
Course: side dishes
Cusine: north american

Ingredients

Two heads of cauliflower, trimmed separated into florets
6 cloves of garlic chopped
Olive Oil

1 family package of yellow saffron rice (I really like the Vigo brand)
2 onions chopped
chili powder
paprika
frozen peas
frozen corn
olive oil
2.5 cups of water or broth (or however much your rice calls for)

Directions

Preheat oven to 400 degrees.  On a foil lined, lipped baking sheet, toss the cauliflower, garlic and olive oil until everything is well coated.  Cook for 45 minutes to 1 hour, until florets start to brown on the edges.

About 30 minutes into it, start the rice.

Heat a dutch oven, or any heavy bottomed, large pot on med high heat.  When it’s really hot, add about 2 tablespoons of oil and when it ribbons, add the onion and saute until glossy.  Add large pinches of paprika and chili powder and stir until you can smell them (it’s a smoky, yummy smell).  Add the rice and saute until the rice starts to look pearly.  It’s ok if it starts to burn just slightly, leaving the bottom of the pan a little dark – this is the secret to paella too.  Add the water, let it boil for a minute, stirring constantly, then lower the heat, cover and let cook for 20-25 minutes or according to package directions.

When the rice is done, toss in a couple of handfuls of frozen peas and corn and the roasted cauliflower.  The heat from the rice and cauliflower will cook the peas and corn.

We served this with roasted chicken breast and there was none leftover.  The whole family loved it and even I was surprised at just how good it was.

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