Green & Gold Saffron Rice - AIP friendly
Prep time
Cook time
Total time
This recipe is AIP-friendly
Recipe type: Sides & Sauces
Serves: 6 - 8
  • Generous pinch of saffron
  • 2 tablespoons boiling water
  • 1 onion
  • 2 tablespoons happy fat (I used lard)
  • 1 large cauliflower
  • 1 teaspoon ground turmeric
  • 1 cup chicken bone broth
  • Salt
  • Parsley, chopped (for garnish)
  1. Place your saffron strands in a small bowl and cover with 2 tablespoons of boiling water. Set aside.
  2. Finely dice your onion. Melt fat in a large frying pan over a medium heat. Add your diced onion and stir to coat in the fat. Sauté gently until translucent.
  3. While the onion is cooking, quarter your cauliflower, removing the leaves. Chop into florets. Place half the cauliflower florets into your food processor and pulse until the cauliflower resembles rice. Place the riced cauliflower in a bowl and repeat.
  4. Add the riced cauliflower, saffron-infused water and turmeric to the pan with the onions. Add bone broth. Stir thoroughly. The cauliflower will turn the most beautiful golden colour.
  5. Add the lid to your frying pan and allow to steam for 8 - 10 minutes, stirring occasionally to prevent sticking.
  6. Check for seasoning and garnish with chopped parsley.
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