Aromatic Keto Saffron Cauliflower Pilaf with Pine Nuts
This Keto Saffron Cauliflower Pilaf with Pine Nuts is an aromatic and flavorful side dish that brings a luxurious touch to your keto dining experience. Infused with the rich color and taste of saffron and speckled with the crunch of toasted pine nuts, this pilaf is the perfect low-carb substitute for traditional rice dishes.
Servings 4
Calories 220kcal
Ingredients
- - 1 large head of cauliflower riced (about 4 cups / 16 oz / 450g)
- - 2 tablespoons olive oil 30ml
- - 1 small onion finely chopped (about 2.5 oz / 70g)
- - 2 cloves garlic minced
- - 1/2 teaspoon saffron threads about 0.02 oz / 0.5g
- - 1 cup chicken or vegetable broth 8 fl oz / 240ml
- - 1/3 cup pine nuts about 1.5 oz / 40g
- - Salt and pepper to taste
- - Fresh parsley chopped for garnish
Instructions
- Heat a large skillet over medium heat and add the pine nuts. Toast them, stirring frequently, until they're golden brown. Remove the pine nuts from the pan and set aside.
- In the same skillet, heat the olive oil over medium heat. Add the chopped onion and cook until it's translucent, about 5 minutes.
- Stir in the minced garlic and saffron threads, cooking for another minute until the garlic is fragrant.
- Increase the heat to medium-high and add the riced cauliflower to the skillet. Sauté for about 5-7 minutes, or until the cauliflower begins to soften.
- Pour in the broth, bring the mixture to a simmer, then reduce the heat to maintain a gentle simmer. Cover and let cook for about 10-12 minutes, or until the liquid is absorbed and the cauliflower is tender.
- Remove from heat, season with salt and pepper to taste, and stir in the toasted pine nuts.
- Garnish with fresh parsley before serving.
Notes
- To rice the cauliflower, you can use a food processor or grate it using a box grater.
- For a nut-free version, substitute the pine nuts with pumpkin seeds or simply omit them.
- The saffron can be steeped in a tablespoon of hot water for 10 minutes before adding to the dish to release more of its flavor and color.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
- For a nut-free version, substitute the pine nuts with pumpkin seeds or simply omit them.
- The saffron can be steeped in a tablespoon of hot water for 10 minutes before adding to the dish to release more of its flavor and color.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Nutrition
Calories: 220kcal | Carbohydrates: 14g | Protein: 5g | Fat: 18g | Fiber: 7g | Sugar: 7g