cauliflower rice paella

By • April 20, 2014 0 Comments

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Serves 4 - 6

  • 1 tablespoon olive oil
  • 1 white onion, diced
  • 1 small red bell pepper, diced
  • 1 small green bell pepper, diced
  • 1 small fennel head, diced
  • sea salt
  • 1 clove garlic, minced
  • 1 head of cauliflower, riced
  • 8 8 brussel sprouts, quartered
  • 1 cup mushrooms, oyster work well
  • 1 1 lemon, juiced
  • ½ cups vegetable broth
  • ¼ cups hot water
  • 2 pinches saffron
  • ½ teaspoons smoked paprika
  • 2 pinches cayenne pepper
  • 1 cup frozen peas
  • 1 cup cherry tomatoes, halved
  • 1 large jar artichoke hearts in water, drained + quartered
  • 3 scallions (green onions), green + white part, sliced
  • 15 green olives, halved
  • 2 tablespoons capers
  • cilantro, for garnish
  1. 1. in a paella pan or large skillet, warm coconut oil + add onion, fennel + bell peppers. saute for 5 minutes. season with salt
  2. 2. add in garlic, cauliflower, brussel sprouts + mushrooms. salt + saute for 5 minutes
  3. 3. steep saffron threads in hot water for 5 minutes
  4. 4. stir in saffron liquid, lemon juice, vegetable broth, paprika, cayenne + peas. cook for another 5+ minutes or until majority of liquid has evaporated
  5. 5. add in tomatoes + artichokes + cook for 2 minutes. remove from heat + garnish with green onions, olives, capers + cilantro. salt to taste

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