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Enjoy this classic Spanish dish with a grain-free makeover using cauliflower rice! This Cauliflower Rice Paella is packed with flavor and spices, and yet, so simple to make for a busy weeknight! It all comes together on a skillet in less than 30 minutes. Paleo, Gluten-Free, grain free, with a Whole30 option. Cauliflower just keeps proving how versatile it can be.
Another day, another way to enjoy an amazing low carb version of a classic dish!! As a nutritionist and recipe developer, I love to take traditional food and make it better for you. That is exactly what we are doing with this Cauliflower Rice Paella!
What is Paella?
Paella is a traditional Spanish dish that is loaded with flavors and spices like: smoked paprika, saffron, chorizo, tomatoes, seafood (or sometimes chicken) bell pepper, a quality wine, and more!!! It is traditionally served and cooked in rice.
You know the moment when you meet a new friend in your adulthood and instantly just click? You want to hug him/her and say, “where have you been all of my life?” That’s kind of how I felt about Paella the first time I tried it in Spain several years ago. She’s like my sister from another mister. How did I not know about this dish growing up?
Clearly, once I tasted a bite of this pure delicious cuisine, I became obsessed with trying it at every Spanish restaurant. And maybe trying every Spanish restaurant I could find. I love that traveling ignites this passion for food and possibilities. Plus, I kind of became a fan of sangria. Sangria + Paella might be the perfect meal.
What you need to make Cauliflower Rice Paella
Here is what we need to make Cauliflower Rice Paella:
- Head of cauliflower (you can also use pre-riced cauliflower)
- Avocado oil or olive oil
- Yellow onion
- Garlic
- Red bell pepper
- Roma tomatoes
- Smoked paprika
- Saffron threads
- sea salt
- Chorizo sausage
- Raw shrimp
- Chicken stock
- White wine
- Lemon juice
- Tomato Paste
- Fresh parsley
Tips and adaptations for making Paella
- Cauliflower rice cooks much faster than rice and can get mushy. So it’s best to saute it in the beginning with the onion and garlic and not use frozen (frozen cauliflower rice will have more moisture)
- You can use pre-cooked chorizo sausage and cut into slices. OR, saute the chorizo with the onion and garlic in the beginning.
- Use white wine for a more flavorful variation. You can also substitute with chicken broth.
- Feel free to swap out the shrimp and use chicken for a non-seafood variation!
- Serve hot with fresh parsley and a glass of wine. This recipe will not keep well in the fridge and is best enjoyed in one sitting!
Cauliflower Rice Paella
Ingredients
- 1 large head cauliflower*
- 2 tbsp olive oil or avocado oil
- 1 med yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup roma tomato, diced
- 1 tsp smoked paprika
- 1 tsp saffron threads
- 1 tsp salt
- 8 oz chorizo sausage**
- 12 oz raw shrimp, peeled and deveined
- 1/2 cup white wine***
- 4 tbsp lemon juice, divided
- 1 tbsp tomato paste
- 3 tbsp fresh parsley, chopped
Instructions
- Place cauliflower florets into a food processor or blender. Pulse for about 10-20 seconds until cauliflower resembles a rice texture. Do not over pulse, or it will become mushy. Set aside.
- Heat a large skillet over medium heat. Add 1 tbsp oil, then saute garlic and onion for 3-4 minutes. If using raw chorizo, add it here and cook for 4-5 minutes. Now add bell pepper and cauliflower rice. Continue to saute for 5-6 minutes, consistently stirring.
- Now add tomatoes, paprika, saffron, salt, and chorizo. If using precooked sausage, slice into bite size pieces and toss into the mixture. Now add the shrimp.
- Place white wine, lemon juice, and tomato paste into the skillet. Increase heat to medium high and bring to a quick boil. Now reduce the heat to a simmer, and let the flavors meld while the shrimp cooks. Continue to stir and cook for another 8-10 minutes.
- Add the last 2 tbsp lemon juice and parsley (if using) for garnish. Serve warm.
My husband is on a reduced carb diet and I am always on the lookout for low or lower carb recipes. This was very good but I think the time stated for cooking the shrimp is too long. I added it near the end and cooked for 4-5 minutes. I had frozen cauliflower rice on hand and used that but did not stir it in to the paella. I topped the rice with the paella at serving. Lobster tails were on sale so I added those to make it a special dinner.
This recipe is delicious and keeps you feeling light without the bloated feeling of regular rice!
This recipe is incredibly tasty and leaves you feeling light, unlike traditional rice dishes. The best part is that it helps keep your sugar levels stable, so you’re less likely to overeat. I’ll definitely be adding this to my regular meal rotation!
Thank you for sharing this delightful Cauliflower Rice Paella recipe! I love the healthy twist on a classic dish and can’t wait to try it for a busy weeknight dinner. For those looking to share cooking experiences or recipes, check out A2Bookmarks social bookmarking website to connect with fellow food enthusiasts!
This recipe is absolutely delicious and doesn’t leave you with that bloated feeling which comes after eating rice. The great thing is you don’t overeat because your sugar level doesn’t spike as with carbs.I will make this a regular.
So happy to have this recipe for no rice paella. I’ll be making it this week and am looking forward to it.
Nutrition info on this cauliflower paella recipe please. Am I just missing it? Sounds wonderful!!
Great post! This is a very good blog that I will definitely come back to more times this year! Thanks for the article.
wuxiaworld
The main thing this dish was missing was – RICE! It would have absorbed the sauce in a way that cauliflower never could. Unfortunately, I’m on the SCD (specific carbohydrate diet) & can’t have rice. Also, the chorizo & shrimp were over cooked. I’d suggest adding them way at the end. But, always looking for a way to have variety in a very restricted diet
Can you use frozen cauliflower rice?
Yes definitely!!