Makes 4-6 servingsEndTextStartText

1 head of cauliflower, outer leaves removed

2 tablespoons olive oil

Salt and pepper

Optional garnish ideas: chopped parsley, minced chives or scallions, sautéed onions, toasted nuts, For Saffron Cauliflower "Rice" Pilaf:

1 recipe Cauliflower Rice

A few strands of saffron

2-3 tablespoons orange juice (juice of 1/2 an orange)

1 teaspoon grated orange zest

2 tablespoons golden raisins, or dried cherries

2 scallions, minced fine (including some of the green part)

3 tablespoons toasted almonds or pistachios (optional)

1 tablespoon candied orange peel (optional)

EndTextStartText

1. Cut the cauliflower into florets, discard any tough stems. Grate the cauliflower using a food processor or hand grater. Alternately for smaller "grains" process in batches with a metal blade in the food processor.

2. Heat the olive oil in a large sauté pan until just shimmering. Add the cauliflower and cook, stirring regularly, until softened. You can cook on higher heat to get some brown color, if desired. Season well with salt and pepper. Garnish as desired.

3. To make pilaf: Prepare Cauliflower Rice. Add the saffron to the orange juice along with the zest and let sit for a few minutes for the saffron strands to moisten. Add the saffron juice along with the raisins and scallions to the cauliflower and stir. Garnish with toasted nuts and/or candied orange peel if desired.

- From Anna Herman

Per Serving (based on 6):

80 calories; 2 grams protein; 6 grams carbohydrates; 4 grams sugar; 6 grams fat; no cholesterol; 14 milligrams sodium; 2 grams dietary fiber.

EndText