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!
One Pot Cauliflower Rice Paella
- Yield: 4 1x
Ingredients
- 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
Instructions
- 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
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
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
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
Thank you so much Laura! SO glad everyone liked it! And thank you for reaching out! xo
Mardie Kemp
Ive got to try this!
Kate
This was great! Will definitely make again.
★★★★★