Cauliflower Rice Paella
We're taking the traditional Spanish Paella and lightening it up with cauliflower rice! Less than 30 minutes until dinner is on the table.
Servings: 4
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.
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 1/2 cup chicken stock instead