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Saffron Cauliflower Rice with Rainbow Vegetables

Saffron Cauliflower Rice with Rainbow Vegetables

This weekend is my Dad’s 70th birthday! My in-laws are in town and I am so happy to share some time with my family. I am usually busy cleaning the house, washing sheets and picking up the yard before a visit from friends or family. However this week has been so busy, I haven’t had a chance to do anything! I am fighting a small freak out. This week has been crazy because I had my first paid food photography job! I have been a photographer for years, however the bulk of my career has been in teaching and retouching. Getting paid to do something you love is an amazing feeling! My heart is full.

Because of the amount of time I spent on paid work this week, I haven’t had time to write much. I apologize for the short post here, but the recipe should make up for that.

If you are looking for a quick, healthy side for your dinners this week, look no further. I have created a recipe for a yummy saffron cauliflower rice topped with veggies, herbs and olives. Feel free to use the vegetables you love most on your creation or substitute capers for the olives.

Happy 70th Birthday to Harry N. Boatman Jr.!

I love you bud!

Saffron Cauliflower Rice with Rainbow Vegetables

Author: Jodi Boatman Prep Time: 15 Minutes Cook time: 30 Minutes

Total Time: 45 Minutes Yields: 5 Servings WW: 3 Freestyle Points


2 TBSP olive oil
1 small red onion, chopped
2 garlic cloves, minced
1 medium orange pepper, chopped
1/4 C sun-dried tomatoes packed in oil, chopped
2 C cauliflower rice
1 C vegetable broth
pinch of saffron threads
20 green olives, chopped in half
3 TBSP parsley, chopped
pinch of salt, pepper and paprika


  • To prepare your saffron threads, rub them between your fingers to slightly crush.  Add the saffron to hot vegetable broth and allow to steep like you would tea and set aside until you are ready to use.

  • Over medium heat add oil to large cast iron pan.  Add onions and cook for 3-4 minutes until softened.  

  • Add garlic and cook for 2 minutes.

  • Add peppers and sun-dried tomatoes to pan and cook for 4 more minutes.  Remove from pan and set aside. 

  • Wipe out pan and return to medium heat. 

  • Add cauliflower rice, vegetable broth and saffron mixture to the pan and cook until liquid is cooked off, about 20 minutes.  Stir in salt, pepper if needed.

  • Add mixture cauliflower rice to a serving bowl and top vegetables and green olives, paprika and parsley.

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