Saffron Cauliflower Rice
Serves 4
400g cauliflower florets quartered
2 tsp coconut oil
1 tsp chicken stock powder
125mls boiling water
pinch of saffron threads
salt and pepper
Nuts & Bolts
1. Cut cauliflower florets into quarters. Place into food processor and blitz until resembles rice.
2. Place coconut oil into a pan on medium heat, melt oil add cauliflower and cook for 3 minutes.
3. Meanwhile add boiling water into a jug with saffron and chicken stock powder. Once water has changed colour add to cauliflower. Stirring constantly for a further 2 minutes.
Season to taste.
Calories per serving : 46
Kylie Karagich
Kylie Karagich is an accredited Clinical Nutritionist, Clinical Hypnotherapist, and Holistic Listener, passionate about supporting clients' health and well-being. As the owner of Holistic Nutritional Health Care (HNHC) in Port Adelaide, Kylie integrates nutrition, hypnotherapy, and holistic listening to create personalised, person-centred care. With a special focus on men's health and children's autism, she offers a compassionate, non-judgmental approach to help clients achieve lasting wellness and balance in their lives. Kylie's dedication to treating the whole person ensures that each individual feels truly supported on their wellness journey.