I need help. Is it just me, or is it humanly impossible to go to Target and spend less than $200? (Zach, please stop reading!) Just this last weekend I confidently walked into Target with my short list of three items. THREE items!! That’s it! The girls needed ballet slippers and a leotard, and I needed toothpaste. I was prepared.
I walked in the front doors, head down, blinders up. Then I’m pretty sure I blacked out, because the next thing I know I’m swiping my credit card for $200 and have a cart full of stuff that I “need”.
I don’t get it. Please tell me I’m not alone in this?!
In better/more productive news… I thought of yet another way to use cauliflower rice. I’m obsessed. Cauliflower Rice Paella!
It’s full of veggies (literally), and you truly don’t miss the rice! I can’t even believe I’m saying that right now. Who am I? Don’t miss the rice? But it’s true!
As if I haven’t yelled at you enough about my cauliflower rice obsession. Are you over it yet? I’m not!
- 12 shrimp, peeled and deveined
- 1 teaspoon salt
- 1/2 teaspoon turmeric
- 1/2 teaspoon smoked paprika
- 2-3 tablespoons olive oil, divided
- 12 ounces cooked chicken sausage, sliced
- 1 small onion, chopped
- 1 red bell pepper, small dice
- 1 orange bell pepper, small dice
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 pound riced cauliflower (about 4 cups)
- 1/3 cup chicken stock (or water)
- 1 cup cherry tomatoes, halved
- 1/2 cup frozen peas
- Fresh squeeze of lemon
- Chopped parsley for garnish
- 1) In a small bowl toss the shrimp with 1/4 teaspoon salt, 1/4 teaspoon turmeric, 1/4 teaspoon paprika, and 1 tablespoon olive oil.
- 2) Heat a large pan or pot over medium heat. Add the shrimp and cook for 3 minutes on each side. Remove from pan and set aside. Add another tablespoon of olive oil to the same pan and cook the chicken sausage about 5-7 minutes, until browned. Remove sausage from pan.
- 3) There may be enough oil still in the pan, if not, add one more tablespoon of oil, the onion, bell peppers, and a pinch of salt, and cook for 5 minutes. Add the garlic and cook for 1 more minute. Add the tomato paste and stir to coat.
- 4) Add the cauliflower rice and remaining salt, turmeric, and paprika, and cook for 2-3 minutes, stirring occasionally. Add stock and cook until liquid evaporates. Should take about 3-4 minutes.
- 5) Add the tomatoes, peas and just heat through for a couple of minutes. Return the shrimp and sausage to the pan. Turn off heat and add a squeeze of fresh lemon juice. Garnish with chopped parsley and serve immediately!
P.S. I didn’t get ballet slippers or a leotard. And I forgot the toothpaste.
spanishguy says
Looks really good, but maybe you should rename it to something else than paella???
Other than the color it doesn’t seem to share anything with a paella…it doesn’t even have Safran…if anyone from Valencia( Spain), the area where paella is the regional dish, reads this post his head is going to explode 🙂
Anyway, I will try to follow your recipe (but skipping the peas which make it look a bit cheap) but will call it, Coliflor a la americana
Thalia @ butter and brioche says
I have the same problem! I do love a good impulsive buy. Such a delicious looking paella too – love that is made with a cauliflower base.
Laura says
I made this dish for a potluck and it was a big hit. Everyone complimented me and it’s all thanks to you and Jen for posting your beautiful dish on IG. I personally love your recipes and they’re easy to follow. Thank you and keep creating more delicious meals for us to follow.
Life is but a Dish says
Thank you so much Laura! SO glad everyone liked it! And thank you for reaching out! xo