In a small saucepan, bring the Chicken Stock to a boil, then add the saffron. Cover and remove from the heat.

Melt the ghee in a large skillet over medium heat. Add the carrots, parsnips, and onion and saute for 5 to 7 minutes.

"Rice" the cauliflower using a food processor with a grating attachment or a box grater. Pick out any large fragments that didn't get shredded and save for another use.

Add the cauliflower, salt, and all of the spices to the skillet and continue to saute over medium heat for 5 minutes, until the cauliflower is crisp-tender.

Pour in the saffron broth and the peas, then cover and cook for 15 minutes, until the cauliflower is tender and the liquid has been absorbed.