Confession: sometimes I have almost nothing in my fridge or pantry. Seriously. Today was one of those days. I desperately need to get to the market, especially now that my farm csa shares are finito until next Spring. However, that doesn’t stop me from getting my creative kitchen chef vibes on. Was super hungry today and all I had was cauliflower, two sweet potatoes, some tofu, dried fruit and herbs and spices (because I always have herbs and spices on hand). I looked around the spice shelf and immediately saw saffron while at the same time, my younger minion asked me for some raisins. That was it! Saffron and raisins. Stay with me… 🙂
There’s a persian dish I’m a massive fan of that combines saffron infused rice with currants, so I figured raisins are like currants, why not? Although I didn’t have rice, I did have a whole head of orange cauliflower! I love using cauliflower as a substitute for rice (see my previous recipe with it). Cauliflower is a nutritional powerhouse. Known to help reduce and prevent degenerative diseases, as well as serving as a detoxifier, cauliflower is loaded with antioxidants, in particular Vitamin C. Check out this link for more cauli benefits. It takes seconds to make cauliflower rice. You technically can use an old school box grater to do this, but I prefer using my food processor, because again… seconds. I use the Cuisinart 14-Cup Food Processor and it has yet to let me down.
The addition of sweet potatoes was more of a “why not” decision. Sweet Potatoes are incredibly nutritious as well as satiating and offered a textural balance. They only take about 20 minutes to roast if diced small.
Once on the stove, this entire dish came together in less than 15 minutes. Super awesome.
Look at how fluffy the cauliflower rice is?
- 1 cup sweet potatoes, small cubed (approximately 1 medium sweet potato)
- 1 tbs neutral oil (I used safflower)
- 1 medium head cauliflower, washed and rough chopped, stem removed
- 2 tbs coconut oil, divided
- 7 oz tofu, cubed (about half a block)
- 1 shallot, minced
- 2 tbs raisins
- 1 tsp ground turmeric
- 1/4 tsp ground cinnamon
- pinch saffron threads
- 1 clove garlic, minced
- 1 cup broth or water
- 1/2 cup cashews
- juice of 1/2 lemon
- salt and pepper to taste
- Cilantro (optional garnish)
- Preheat oven to 400'.
- Toss sweet potatoes with oil, salt and pepper and roast for about 20 mins until just tender.
- Set aside.
- Place cauliflower in bowl of processor and blitz for a few seconds until the size of rice grains.
- Set aside.
- Heat large pan over medium heat and add 1 tbs coconut oil.
- Season tofu with salt and pepper and sauté until desired crisp level. (1-3 mins). Set aside.
- Add the remaining tbs of coconut oil and sauté the shallots for 45 seconds.
- Add the cauliflower rice, raisins, and spices and garlic. Saute for 30 seconds then add water/broth.
- Season with salt and pepper and continue to cook for a few minutes to allow flavors to develop.
- Add the sweet potatoes and tofu and half the cashews.
- Season with lemon juice, to taste.
- Check for seasonings.
- Remove from heat and serve.
- Garnish with optional cilantro and additional cashews.