Body, Mind, Spirit Magazine

Savory Raw Saffron “Rice” Recipe

By Jamie Koonce @charcuterielove

Savory Raw Saffron “Rice” Recipe


  • 1 head heirloom butter cauliflower (substitute regular white cauliflower if you can’t find yellow cauliflower)
  • 1/2 white onion
  • 1/2 cup soaked wakame flakes, drained (or your favorite sea vegetable, which may be dulse, sea lettuce, arame, or kelp)
  • 1 yellow bell pepper
  • 1 tbsp wild extra virgin olive oil extracted from wild olive trees using the same process as was used in the Middle Ages
  • 1 bunch of lacinato kale (or substitute your favorite variety of kale)
  • 1/2 tsp Flor de Sal from Cadiz
  • 1 tsp of the best saffron in the world
  • 2 tsp dried parsley flakes
  • 1 tsp smoked pimenton paprika
  • 2 tsp dried oregano flakes


Chop cauliflower, onion, and bell pepper and combine with all other ingredients except for the olive oil in a food processor.  Pulse the ingredients until cauliflower is in small pieces about the size of rice grains.  Transfer to a ceramic serving platter and mix in the olive oil.  This makes a satisfying and light summer dish eaten alone as a main entree, or as a side dish to accompany beef carpaccio or deviled eggs!

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