Saffron-Infused Spanish Cauliflower Rice with Roasted Peppers

Ingredients

• 1 head Cauliflower
• 3 tablespoons Light olive oil
• 1 pinch Saffron threads
• 0.5 teaspoon Sea salt
• 1.5 teaspoons Granulated garlic
• 1 medium White onion
• 1 medium Orange bell pepper
• 1 medium Green bell pepper
• 0.5 teaspoon Thyme
• 0.5 teaspoon Rosemary
• 0.25 teaspoon White pepper
• 1 teaspoon Parsley flakes

Instructions

1. 1Break the cauliflower head into florets. Pulse the florets in a food processor until they resemble rice-sized pieces, or grate using a box grater.
2. 2Heat 1 tablespoon of light olive oil in a large skillet over medium heat. Add the cauliflower rice and cook, stirring occasionally, for 5-7 minutes until slightly softened. Stir in the saffron threads, 1/4 teaspoon sea salt, and 1/2 teaspoon granulated garlic during the last minute of cooking, then remove and set aside.
3. 3Preheat oven to 400°F (200°C). Chop the white onion, orange bell pepper, and green bell pepper into bite-sized pieces.
4. 4In a large bowl, toss the chopped vegetables with 2 tablespoons of light olive oil, 1 teaspoon granulated garlic, 1/4 teaspoon sea salt, white pepper, thyme, and rosemary.
5. 5Spread the seasoned vegetables in a single layer on a baking sheet.
6. 6Roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized, flipping halfway through.
7. 7Spoon the saffron-infused cauliflower rice onto individual plates or a serving platter.
8. 8Top generously with the roasted vegetables and garnish with parsley flakes before serving.