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! Paleo, Gluten-Free, grain free, with a Whole30 option.
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.
So I made some Paella, with cauliflower rice. It just seemed right, you know? It cooks faster than rice, and is so much better for the gut than starchy white rice. All of my Paleo friends will be sure to love it.
My favorite kind of Paella is not one with shrimp. I like the chicken/chorizo. But in an effort to change up my normal recipes, I made some shrimp for you guys. If you wanted to omit the shrimp, swap it out for some chicken! Don’t take out the sausage though, it’s kind of necessary.
One of my friends recently had a major surgery, so she was my lucky test taster for this recipe. Before I went ahead and posted, she gave me the big thumbs up that the whole family loved it. Her daughter is a one of my daughter’s best friends and when she was over last weekend she told me, “that dinner you made us was delicious!”
She’s 10. Let’s take her word for it.
Enjoy my friends!
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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 chicken stock
- 1/2 cup white wine***
- 4 tbsp lemon juice divided
- 1 tbsp tomato paste
- 3 tbsp fresh parsley chopped
Instructions
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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.
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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.
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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.
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Place chicken stock, 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.
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Add the last 2 tbsp lemon juice and parsley (if using) for garnish. Serve warm.
Recipe Notes
*You will want about 4 cups cauliflower florets, or about 3-4 cups cauliflower rice
**You can use pre-cooked spicy sausage or chicken sausage (I use the Aidells brand)
***You can omit the white wine (Whole30 option) and use another 1/2 cup chicken stock instead, for 1 cup total.
Yummy! I can’t wait to try it!
Let me know what you think!
Another awesome recipe from your site. The flavors were so good.
Loved this and so did the bf. His comment: “I love this cauliflower rice, because I don’t feel like I have to have another side of veggies.” Tee hee.
I was wondering what to do with leftover white wine and cauliflower stalks, so this was perfect. I didn’t have chorizo, so used hot Italian sausage, and took it out of the casing. I also had to do without the saffron since there is none left in the cupboard It was still devine! My only challenge was that I slightly overcooked the shrimp.
Love hearing that!
You can always substitute tumeric for saffron. That’s what I did. Delicious.
How much turmeric do you use a sub?
I was wondering if the saffron makes a huge difference in the meal. Both grocery stores near me don’t have it. 🙁
Oh no! It’s fine to leave it out, but is a nice touch if you can find it.
Came back to report that A: I found saffron and was able to make your recipe and B: it was delicious!!! Family is fighting over who gets the leftovers ha!
Oh yay!!! So happy to hear!!!
Substitute tumeric for saffron. That’s what I do. Saffron is hard to find and super expensive.
Wow! Made this last night, and it was DELICIOUS!! Hubby and I fighting over the leftovers! Will definitely be making again!! I added a little pulled chicken, and some green peppers. I have a question I ask the family after new dishes. “Next week, next month, or next year”? This was for sure a “next week”!!
I’m excited to try this. My family loves paella (our neighbors are Spanish), but because I’m eating low carb now, I needed an alternative. Thank you!
Great! Hope you love it!
Sorry but this was just meh… First, the recipe emphasizes not to over process the cauliflower because it will be mushy. That’s exactly what happens to the cauliflower in this recipe. Riced cauliflower cannot tolerate being in a pot and stir fried for more than 4-6 minutes. Highly recommend you saute it to your satisfaction with the onions and garlic and then add it back at the end. Adding chicken stock further waters it down. I literally doubled the smoked paprika, garlic and it was still pretty bland (spices were purchased at Penzey’s same day so they were very fresh. Keeping the cauliflower in there and adding the chicken broth, wine the rest of the ingredients by bringing them to a “quick boil” and then reducing to a simmer for another 8-10 minutes pretty much ruined the dish. Clearly it was edible but I used both shrimp and scallops, really splurging on the seafood – very disappointing.
This looks amazing! I will definately give it a try!
That dish looks great, thank you for sharing it.
My sister found this recipe because I am on Whole30 this month and it worked out so well. I was craving a dish that wasn’t bland and had depth. For fridge storage, we didn’t mix the cauliflower rice in the sauce but that’s because I like that texture. We also added mussels and used chorizo since we had that on hand. Thank you thank you!!!!
So happy to hear that!!
Can you use frozen cauliflower rice?
Yes definitely!!
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