Saffron “Rice”!

How’s it going? Things are busy as always around here.  Tikki took a little trip to the vet for his annual checkup and it went great! We had a massive water leak here at the compound, but thankfully it’s all fixed!

Look how handsome he is! 

So, as most of you know (since you follow my blog) I’m on a low carb diet and being on a low carb diet there are things I really miss….. like rice!  So I have been making different kids of cauliflower “rice” and this Saffron infused one is my absolute favorite!  Plus, if you want to eat rice, you can make this dish pretty much the exact same way, just replace the cauliflower with cooked rice!  How awesome is that!? Welcome to 2017 people!  Big things are happening over here! Anyway, enough of my ramblings, let’s dive into this recipe!


1 head of cauliflower, riced

1/2 yellow onion, diced

1 tsp saffron threads

4 cloves of garlic, minced

3 tablespoons chicken broth/stock

1 tablespoon butter

Salt and Pepper to taste



Ok, first we need to “rice” the cauliflower.  You can buy cauliflower that’s already riced (about 7-8 cups) or just cut the cauliflower up into manageable pieces and put it in a food processor.  Hit the pulse button until it resembles the size of rice.  You will need to scrape down the sides of the food processor at least once, just to make sure everything is getting thoroughly processed.  I didn’t take pictures of me processing the cauliflower to save some on production costs (I forgot to do it).

Now take your saffron threads, mix them in you warm chicken stock/broth and set aside. 20170525_215523

Next melt your butter on medium heat in a large pan.


Once the butter is melted and foamy, add in the diced onions. You want to cook those onions until they are soft and translucent, about 5-6 minutes.


Once the onions are cooked add in your minced garlic and continuously stir.  Cook the garlic for about 1 minute, we don’t want it to burn.  When that minute is up add in the riced cauliflower.


You are going to want to cook the cauliflower to your liking, I cooked mine for about 9-10 minutes. Obviously if you use rice here instead of cauliflower you’ll want to just make sure the rice is heated through. Now let’s add in the saffron mixture!


Once that mixture is added just stir everything together, making sure it’s well combined!  Salt and pepper to taste and after that….YOU’RE DONE!  Wasn’t that super easy?! Just put it in your favorite serving dish and take it to the table!


Saffron really is such a fun and aromatic spice to use, it adds such a beautiful golden color to almost anything you put it in.  It has a subtle and beautiful floral flavor, I just know you’re going to love it!

Ok, now that you have a kick ass “rice” dish head over to our Facebook page (@isbutteracarbblog) and check out our recent “Happy Fall Y’all” post and leave soon feedback!  As always if you make this dish let me know in the comments how it turned out!  Help us reach more lovely folks such as yourself by sharing the recipes and other content!  Until next time, Ciao!

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