Spanish Saffron Cauliflower Rice with Roasted Bell Peppers

Ingredients

• 1 head cauliflower
• 3 tablespoons light olive oil
• 1 medium white onion
• 3 cloves garlic
• 0.5 teaspoon saffron threads
• 0.5 teaspoon sea salt
• 0.25 teaspoon white pepper
• 1 large orange bell pepper
• 1 large green bell pepper
• 2 sprigs fresh rosemary
• 2 tablespoons parsley

Instructions

1. 1Preheat oven to 400°F (200°C).
2. 2Wash and dry the cauliflower. Remove the florets and pulse them in a food processor until they resemble rice grains. Alternatively, grate the cauliflower using a box grater.
3. 3Dice the white onion and mince the garlic.
4. 4Slice the bell peppers into strips.
5. 5In a large bowl, toss the bell pepper strips with 1 tablespoon of light olive oil, sea salt, and white pepper.
6. 6Spread the bell peppers in a single layer on a baking sheet and roast for 20 minutes, or until tender and slightly caramelized.
7. 7While the bell peppers are roasting, heat the remaining 2 tablespoons of light olive oil in a large skillet over medium heat.
8. 8Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
9. 9Add the cauliflower rice to the skillet and stir well to combine with the onion and garlic.
10. 10Stir in the saffron threads, sea salt, and white pepper. Cook for 10-15 minutes, stirring occasionally, until the cauliflower rice is tender but still slightly firm.
11. 11Remove the roasted bell peppers from the oven.
12. 12Serve the saffron cauliflower rice topped with the roasted bell peppers. Garnish with fresh rosemary and parsley.