Makes approximately 4 serves.

  • 1 teaspoon organic extra virgin coconut oil
  • ½ teaspoon ginger finely grated
  • 2 small cloves garlic crushed
  • 1 small brown onion finely chopped
  • 1⁄2 head fresh cauliflower
  • 2 tablespoons beef bone broth (optional)
  • 1 teaspoon coconut cream
  • 1 pinch saffron (about 20 threads)
  • 2 tablespoons water
  • Sea salt, to taste
  • Sprig of mint (for garnish)
  • Extra saffron threads (for garnish)

Prepare saffron:

  • Place saffron threads in a small bowl
  • Pour 2 tablespoons warm water over saffron
  • Stand for a minimum of 10 minutes

Prepare cauliflower:

  • Cut the cauliflower in half
  • Remove the leaves
  • Remove the core at the base
  • Cut into 3-5 cm florets
  • Place in food processor in small batches (approx. 5)
  • Pulse about twice or until mixture resembles the texture of rice
  • Will make approx. 4 cups cauliflower rice

Cooking Instructions:

  • In a large pan, heat the coconut oil over a medium heat.
  • Add ginger and garlic and saute, stirring frequently.
  • Add onion and cook until tender, stirring frequently.
  • Add cauliflower rice and beef bone broth (optional) and cook for approximately 2 minutes, stirring continuously.
  • Add coconut cream and stir through thoroughly.
  • Add saffron and water and stir through quickly.
  • Remove pan from heat and season cauliflower rice with sea salt, to taste.
  • Serve garnished with mint and saffron threads.

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