Asparagus Saffron Cauliflower Rice Risotto is delicious cooling and astringent dish. It’s high in potassium and contains saponins which are diuretics good for helping the body to release excess fluids from the body. It also helps to purify the blood, so you’ll feel light and calm as the temperature in the spring and summer increase.
Asparagus Saffron Lemon Cauliflower Rice Risotto
- Serves: 2
- 2 cups Asparagus
- 4 cups Riced Cauliflower
- 4 tablespoons Ghee
- 1 tablespoon Onion
- 1/2 teaspoon Cumin Seeds
- 1 tablespoon Lemon Juice
- 1/4 teaspoon Saffron
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
Bring 3 cups of water to a boil and set aside.
While water is heating, prepare the riced cauliflower, onion and asparagus. First clean and dice the onion and asparagus. Prepare the cauliflower, by removing the leaves from a whole cauliflower. Cut off the base of the root then chop the cauliflower into chunks. Blitz into fine pieces in a food processor.
Grind saffron with a mortar and pestle. Add a few drops of water and continue grinding until saffron is completely dissolved. Let it sit for 10 minutes.
In a large pot, saute the onion and cumin seeds in ghee until the seeds become aromatic, before they begin to brown.
Add riced cauliflower, asparagus and all other ingredients except the black pepper to the ghee and cumin seeds. Saute for an additional 30 seconds.
Add 1 cup of the boiling water and lower heat to a simmer. Continue adding 1/2 cup of boiling water every five minutes allowing water to be absorbed before adding more and stirring frequently until riced cauliflower is soft and tender.
Add black pepper and let stand for 5 minutes. Plate and serve.
Frozen riced cauliflower may be purchased in advance and used in place of fresh rice cauliflower.