So, I was taking an inventory of my eatings lately and I realized that my carb count was way up (like, cereal, toast, more cereal, cookies…) and my veg count was way low (like, what vegetables?). No bueno. It needed fixing. This cauliflower rice paella to the rescue.
Paella purists, turn away. You’ll hate me. Paella is not only a dish, but a vessel. A way of cooking. For some, a way of life, and I’m blaspheming it.
There is no rice in this dish. Not a grain. But, still, it’s so good.
The inspiration came about because a new food truck is lurking around my office, and while I have yet to try it, it’s all food espanol, and I do love me some Spanish food. Hams, cheeses, good breads and oh, so much paella.
The gist of this is simple: I took all the normal flavors of paella and cooked them as I’d normally do so. However, rather than add the rice and stock, I’m just using frozen cauliflower rice instead. I know, I can’t even rice my own cauliflower. Lazy, here I am.
Smoked chorizo and shrimp make up the protein. Green beans, peas, peppers, tomatoes and cauliflower make up the bulk. Paprika, thyme and saffron make up the spice. Parsley and lemon, the garnish. Now we go.
It’s fine, because this whole dish is cooked in less than 30 minutes (I promise, I watched the clock in a somewhat psychotic manner). And despite my blaspheming the paella, you’ll love me for it.
Written after Jeopardy!
Cauliflower Rice Paella
Ingredients
- 2 TB olive oil
- 1 red bell pepper, diced
- 1 medium red onion, diced (about 1 cup)
- 1 1/2 tsp garlic, chopped
- 1 cup haricot vert, cut in half (frozen are fine)
- 1/2 cup diced tomatoes (fresh or canned)
- 1 cup frozen peas
- 2 links smoked chorizo sausage, sliced thinly on a bias
- 1/4 tsp thyme
- 2 tsp smoked paprika
- 1/8 tsp saffron (pinch)
- 1 TB water, warmed
- 1 tsp red pepper flakes
- 1 tsp salt
- 1 tsp fresh pepper
- 1/2 lemon, juiced
- 12 oz prepacked cauliflower rice (or, 1 head fresh cauliflower, riced)
- 1/2 pound raw shrimp
- 1/2 cup fresh parsley
Directions
- Step 1 In a small bowl, add the warm water and saffron. Set aside.
- Step 2 Heat the oil in a large, deep saute pan. Saute onion and pepper until soft (about 7 minutes) with the sausage, thyme, salt, pepper, paprika and crushed red pepper flakes. Add the tomatoes, garlic, beans, peas and cauliflower. Add the saffron water and the lemon juice.
- Step 3 Spread the whole mixture around in an even layer at the bottom of the pan. Let sit about 10 minutes until almost all of the liquid has evaporated.
- Step 4 Add the shrimp in a single layer on top of the “rice.” Cover and let sit about 5 minutes until the shrimp is cooked through. Garnish with parsley and serve hot.
