Gather, the Art of Paleo Entertaining by Bill Staley & Hayley Mason
Author:Bill Staley & Hayley Mason
Language: eng
Format: mobi
Tags: Health & Fitness, Cooking, Gluten-Free, Health & Healing, Entertaining, Healthy Living
ISBN: 9781936608485
Publisher: Victory Belt Publishing
Published: 2013-04-29T07:00:00+00:00
arroz azafrán (saffron rice)
* * *
3 heads yellow cauliflower, grated
1 red bell pepper
1 green bell pepper
1 yellow onion
8 strands of saffron
3 tablespoons coconut oil
Salt and pepper to taste
Flat-leaf parsley for garnish
* * *
What would Cuban food be without rice and beans? For this menu, we held the beans and the rice but still enjoyed the flavors of Spanish rice by using grated cauliflower in its place. We had all of our guests fooled that this was real rice, and they loved every bite!
Rinse the cauliflower under cold water, and pat it dry. Using a box grater, carefully grate the cauliflower florets into a rice-like texture. Place the grated cauliflower into a large mixing bowl.
Dice the bell pepper and onion, and place them in a medium-sized mixing bowl. Refrigerate the vegetables until cooking time.
Crush the saffron strands using a mortar and pestle. Place the crushed saffron in a small mixing bowl, and cover it with hot water to dissolve it.
In a large skillet, heat one tablespoon of coconut oil over medium heat. Add the onion and bell pepper to the skillet, and sauté them until tender (about 5 minutes). Add another tablespoon of coconut oil to the skillet, and continue to sauté the onion and peppers. Add the saffron-infused water to the skillet, and sauté the onion and pepper until all of the water evaporates. Add the cauliflower to the skillet, season with salt and pepper to taste, and lightly sauté until the cauliflower is tender but not soft. Garnish with the chopped parsley, and serve with your favorite hot sauce.
Serves 8
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