Spanish Saffron Cauliflower Rice with Roasted Vegetables

Ingredients

• 1 head cauliflower
• 3 tablespoons olive oil
• 0.5 teaspoon saffron threads
• 1 medium white onion
• 1 medium orange bell pepper
• 1 medium green bell pepper
• 1 cup fresh corn kernels
• 0.75 teaspoon sea salt
• 0.5 teaspoon white pepper
• 2 tablespoons parsley

Instructions

1. 1Preheat oven to 400°F (200°C).
2. 2Wash and dry the cauliflower. Remove the core and break the cauliflower into florets.
3. 3Place the cauliflower florets in a food processor and pulse until it resembles rice. Alternatively, grate the cauliflower using a box grater.
4. 4In a small bowl, soak the saffron threads in 2 tablespoons of warm water for at least 10 minutes to release their color and flavor.
5. 5Dice the white onion and bell peppers into bite-sized pieces.
6. 6In a large bowl, toss the diced onion, bell peppers, and corn kernels with 2 tablespoons of olive oil, sea salt, and white pepper.
7. 7Spread the vegetables in a single layer on a baking sheet.
8. 8Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly browned, stirring halfway through.
9. 9While the vegetables are roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
10. 10Add the cauliflower rice to the skillet and cook for 5-7 minutes, stirring occasionally, until it is slightly softened.
11. 11Pour the saffron water over the cauliflower rice and stir well to combine. Cook for another 2-3 minutes, allowing the saffron flavor to infuse the rice.
12. 12Once the roasted vegetables are ready, add them to the skillet with the saffron cauliflower rice and stir gently to combine.
13. 13Garnish with freshly chopped parsley before serving.