Ingredients:
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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