*Freeze leftover coconut milk in sealed zip-lock bags.
1 large pinch saffron threads
2 tablespoons coconut milk *
1 medium head of cauliflower, about 1 ¾ – 2 pounds
1 tablespoon extra-virgin olive oil
¾ cup sweet onion such as Vidalia, diced fine
½ teaspoon kosher salt
¼ teaspoon white pepper
Crush saffron threads in a mortar and pestle to break them up. They don’t need to be pulverized so small pieces left is fine.
Heat coconut milk in microwave in a small bowl until hot.
Scrape the crushed saffron into the coconut milk, making sure you use a small rubber spatula to get every bit.
Let steep while you prepare the rest of the dish.
Core the cauliflower and cut into florets, leaving some stem on each.
Place in food processor with blade attached and process in 2-3 batches. Pulse a number of times until the pieces are rice sized. Pour out into a bowl and pick out any large pieces and place back in the food processor with the next batch of florets. Keep doing this until all of the large pieces are rice size.
In a medium sauté pan or skillet over medium heat, add oil and once hot, add the onion.
Sauté onion for about three minutes or until the pieces become translucent, about 3-4 minutes.
Add the cauliflower and sauté just to heat and brown slightly, about 1-2 minutes.
Add the saffron mixture, stir and serve.