Saffron and Coconut Milk infused Riced Cauliflower

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Grocery List

• 1 Head of Cauliflower

• Olive Oil

• Saffron

• Salt

• Pepper

• Unsweetened Coconut Milk

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Preparation

1. Use food processor to make Riced Cauliflower. (Quick tip: pulse the blender or food processor slowly until you reach your desired size of cauliflower pieces)

2. Soak Riced Cauliflower in Coconut Milk for at least two hours. This will impart the slightest Coconut flavor into the cauliflower.

3. Strain Riced Cauliflower to remove excess Coconut Milk. (Do not rinse)

4. Pre-heat oven to 400 degrees

5. Put Riced Cauliflower into a bowl and mix in Saffron and Salt and Pepper to taste.

6. Place mixture into a baking dish. (Quick tip: I prefer a Pyrex baking dish for this recipe.)

7. Drizzle generously with Olive Oil (I mean very generous, don't skimp out it.)

8. Bake at 400 degrees until the corners start to slightly brown.

9. Take out and let rest for a few minutes

10. Enjoy! (Great side dish for almost any protein)