Creamy Saffron Rice with Roasted Cauliflower and Crunchy Almonds

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the cauliflower on a baking tray and toss it with 2 tablespoons of the olive oil, 1/2 teaspoon salt, and the black pepper. Roast for 20 to 25 minutes, stirring halfway through, until golden and tender.

2. 2

   While the cauliflower roasts, heat the vegetable broth in a small saucepan. Add the saffron threads to the hot broth and let them steep for at least 10 minutes.

3. 3

   In a wide pot or deep skillet, heat the remaining 1 tablespoon olive oil with the butter over medium heat. Add the onion and cook for 6 to 8 minutes until soft and lightly translucent. Stir in the garlic and cook 1 minute more.

4. 4

   Add the short-grain rice to the pot and stir for 1 to 2 minutes to lightly toast the grains. Pour in the white wine and cook, stirring, until the liquid is almost fully reduced.

5. 5

   Start adding the hot saffron broth, one ladleful at a time, stirring often. Wait until the rice has absorbed most of the liquid before adding more. Continue for 16 to 18 minutes, until the rice is tender and creamy.

6. 6

   Fold in the roasted cauliflower, grated Parmesan, lemon zest, and 1 tablespoon lemon juice. Stir gently so the cauliflower keeps some texture. Adjust salt if needed.

7. 7

   Toast the sliced almonds in a dry skillet over medium heat for 2 to 3 minutes, stirring constantly, until golden and fragrant.

8. 8

   Turn off the heat, add the chopped fresh parsley, and let the rice rest for 2 minutes. Serve hot with the toasted almonds on top and, if desired, a little extra Parmesan.