Bring ‘it’ on, and be creative with cauliflower

I have heard that cauliflower is the new kale – the next “it” vegetable to rise from dowdy side dish to fashionable star of the plate. Personally, I think it is neck and neck with Brussels sprouts for the title. I see both celebrated on the hottest restaurant menus and on the most popular food blogs. Either way, even if the whole notion of an “it” vegetable induces eye-rolling, it does inspire compelling new ways to make the most of a familiar staple.

Cauliflower “rice” is a case in point. Grating the florets on a box grater (or in the food processor) creates a grainlike texture, and thanks to cauliflower’s pale color and mild flavor, the vegetable lends itself perfectly to seasoning and serving just as you would rice. When raw, it has the look and feel of a cooked and chilled grain, a natural to add to salads. A quick saute with aromatic seasonings, and it becomes a pilaf to serve alongside roasted meats or fish, or as a bed for a stew.

My recipe has the fragrant spices of a classic Indian rice: toasted cumin seeds and a pinch of saffron. It’s an ideal accompaniment for tandoori-style chicken or a curry, and it’s a new, exciting way to eat your vegetables.

Cauliflower ‘Rice’ With Cumin and Saffron

4 servings (makes about 3 cups)

Subtle flavoring from saffron and toasted cumin seed makes this a nice side dish to serve with roast meats and Indian curries. From registered nutritionist and cookbook author Ellie Krieger.

Generous pinch saffron threads

Hot water

1/2 large head cauliflower (net weight about 1 pound)

1 tablespoon olive oil

1 teaspoon cumin seed

1/4 teaspoon salt

Crumble the saffron threads into a small, stainproof bowl. Add a tablespoon of hot water so the saffron soaks while you prep the rest of the dish.

Cut the cauliflower into three large pieces, each with some stem attached. Hold each piece by the stem; grate the other side of the cauliflower on the large-holed side of a box grater to form ricelike pieces until you have about 4 cups. (Reserve the stems and any remaining cauliflower for another use, such as a soup.)

Alternatively, you can cut the half-cauliflower into florets, removing as much of the stem as possible, and grate them in the food processor using its grater-disk attachment.

Heat the oil in a large, nonstick skillet over medium-high heat. Add the cumin seed and cook for about 1 minute, stirring frequently, until toasted and fragrant. Add the grated cauliflower and cook for about 2 minutes, stirring almost constantly, until the vegetable is tender.

Stir in the saffron and its water and the salt until well distributed; cook for 1 minute. The cauliflower does not have to be evenly colored. Serve warm.

Per serving: 60 calories, 2 g protein, 6 g carbohydrates, 4 g fat, 1 g saturated fat, 0 mg cholesterol, 180 mg sodium, 3 g dietary fiber, 2 g sugar