Riced Cauliflower Pilaf [HMC]

And now, here's another magic trick to play with cauliflower, going from the macro to the micro. Pulsed into pieces the size of rice grains, the cauliflower carouses with other sauteed veggies--celery, carrots, and onions--and gains a golden halo from a hint of saffron. Saffron, which comes from the crocus plant, is one powerful brain spice, protecting the central nervous system from damage. It also contains serotonin precursors that may help improve mood. I know its taste certainly improves *my* mood.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a small bowl, combine the saffron with 1 tablespoon of hot water; set aside.

Step 2

Heat the olive oil in a large saucepan over medium heat, then add the carrots, celery, onions, and a pinch of salt and saute for about 7 minutes, until the vegetables start to sweat and turn a golden color.

Step 3

Meanwhile, place the cauliflower florets in the bowl of a food processor, in two batches if necessary. Pulse about 15 times, until the texture is small and resembles rice. Stir the cauliflower and saffron (with its water) into the pan with the sauteed vegetables, then stir in the stock, 1/4 teaspoon of salt, and pepper and bring to boil over high heat. Lower the heat to medium, cover, and simmer for about 8 minutes, until the cauliflower is tender.

Step 4

Remove the pan's lid and cook until the broth has reduced, another 2 to 3 minutes. Remove from the heat and fluff with a fork, then add the lemon zest, lemon juice, and parsley and fluff again. Taste; you may want to add an additional pinch of salt.

Step 5

Transfer to a serving bowl and serve immediately.

Step 6

Turmeric is often considered the poor man's saffron, but it's no less of a super brain-boosting anti-inflammatory spice. It makes a great substitute when you don't have saffron.

Step 7

Store in an airtight container in the refrigerator for up to 3 days. Calories: 78 per serving.