Saffron Cauliflower Rice With Rainbow Vegetables

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

1. 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.
2. Over medium heat add oil to large cast iron pan. Add onions and cook for 3-4 minutes until softened.
3. Add garlic and cook for 2 minutes.
4. Add peppers and sun-dried tomatoes to pan and cook for 4 more minutes. Remove from pan and set aside.
5. Wipe out pan and return to medium heat.
6. 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.
7. Add mixture cauliflower rice to a serving bowl and top vegetables and green olives, paprika and parsley.

olive oil, red onion, garlic, orange pepper, tomatoes, cauliflower rice, vegetable broth, threads, green olives, parsley, salt, pepper, paprika

Taken from food52.com/recipes/81478-saffron-cauliflower-rice-with-rainbow-vegetables (may not work)