Cauliflower Rice Paella

Name: Cauliflower Rice Paella
Ingredients: 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; 1/2 cups vegetable broth; 1/4 cups hot water; 2 pinches saffron; 1/2 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

23 ingredients

5 steps

Ingredients

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
1/2 cups vegetable broth
1/4 cups hot water
2 pinches saffron
1/2 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

Directions

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