Cauliflower "Rice" With Cumin, Saffron

Makes 4 servings; or about 3 cups

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Generous pinch saffron threads

Hot water

1/2 large head cauliflower (about 1 pound)

1 tablespoon olive oil

1 teaspoon cumin seed

1/4 teaspoon salt

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1. Crumble the saffron threads into a small, stain-proof bowl. Add a tablespoon of hot water so the saffron soaks while you prep the rest of the dish.

2. Cut the cauliflower into three large pieces, each with some stem attached. Hold each piece by the stem; grate the other side of the cauliflower on the large-holed side of a box grater to form ricelike pieces until you have about 4 cups. (Reserve the stems and any remaining cauliflower for another use, such as a soup.)

3. Alternatively, you can cut the half-cauliflower into florets, removing as much of the stem as possible, and grate them in the food processor using its grater-disk attachment.

4. Heat the oil in a large, nonstick skillet over medium-high heat. Add the cumin seed and cook for about 1 minute, stirring frequently, until toasted and fragrant. Add the grated cauliflower and cook for about 2 minutes, stirring almost constantly, until the vegetable is tender.

5. Stir in the saffron and its water and the salt until well-distributed; cook for 1 minute. The cauliflower does not have to be evenly colored. Serve warm.

- From registered nutritionist and cookbook author Ellie Krieger.

Per serving: 60 calories, 2 grams protein, 6 grams carbohydrates, 3 grams sugar, 4 grams fat, no cholesterol, 182 milligrams sodium, 3 grams dietary fiber.EndText