Saffron & Pomegranate Cauliflower Rice with Toasted Sliced Almonds

For rice:

1. Cut cauliflower into florets and grate on a box grater.
2. Peel ginger using a spoon and roughly mince (approximately 1/4 cup).
3. Cut onion in half and cut into thin slices (approximately 1 1/2 cups).
4. In a small bowl, combine saffron threads and apple cider vinegar. Set aside.
5. Preheat large sauté pan or wok over high heat.
6. Add olive oil, salt, and sliced onion and cook for 2 minutes. Stir in ginger and cook for additional minute.
7. Fold in cauliflower. Cook for 10 minutes, or until golden, stirring occasionally.
8. Add in saffron mixture and cook for additional minute.

For garnish:

1. Preheat oven to 350 °F.
2. Spread almonds on an oven-safe pan and bake for 5 minutes or until golden.
3. Remove seeds from pomegranate by cutting it in half and placing in water. Use fingers to loosen seeds (approximately 1 cup). Dry on a towel.
4. Destem cilantro and roughly chop leaves (approximately 1/2 cup).
5. Toss cauliflower rice with toasted almonds, pomegranate seeds, and cilantro.
6. Serve warm or cold.