Looking for a stunning side dish that brings both elegance and flavor to your table? This saffron rice with roasted cauliflower and almonds is a true showstopper. It’s not just another rice dish, but a perfect blend of textures and tastes that will leave your guests asking for seconds. Using saffron, one of the world’s most precious spices, elevates the humble rice to a luxurious experience. Plus, the roasted cauliflower adds a wonderful nuttiness, complemented by the crunch of almonds.
This dish is a delightful fusion of flavors that serves as an excellent companion to a variety of main courses. It’s perfect for special occasions or when you want to treat yourself to something special at home. The combination of saffron’s distinct aroma, the earthiness of roasted cauliflower, and the crunch of almonds will have you savoring each bite.
Delicious Saffron Rice with Roasted Cauliflower and Almonds
This saffron rice is a fragrant, aromatic dish enriched with the golden hue of saffron. The roasted cauliflower adds a slight sweetness, while the toasted almonds provide a satisfying crunch, making it not only Rice & Grain-Based but also a deliciously balanced meal.
Ingredients
- 1 cup basmati rice
- 2 cups vegetable broth or water
- 1/4 teaspoon saffron threads
- 1 medium cauliflower, cut into florets
- 1/4 cup slivered almonds
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh parsley for garnish
Instructions
- Prepare the Saffron: In a small bowl, soak the saffron threads in 2 tablespoons of warm water for about 10 minutes.
- Cook the Rice: Rinse the basmati rice under cold water until the water runs clear. In a pot, combine the rinsed rice, vegetable broth, saffron (with its soaking water), salt, and pepper. Bring to a boil, then reduce the heat to low, cover, and cook for 15 minutes or until the rice is tender and the liquid is absorbed.
- Roast the Cauliflower: Preheat your oven to 425°F (220°C). Toss the cauliflower florets with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until golden brown and tender, flipping halfway through.
- Toast the Almonds: In a small skillet over medium heat, toast the slivered almonds for 3-5 minutes until they are golden and fragrant, stirring frequently to prevent burning.
- Combine and Serve: Once the rice and cauliflower are cooked, fluff the rice with a fork and mix in the roasted cauliflower and toasted almonds. Garnish with fresh parsley and serve warm.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 250kcal
- Fat: 10g
- Protein: 6g
- Carbohydrates: 35g
