Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

One Pot Cauliflower Rice Paella


Description

Packed with veggies, this one pot cauliflower rice paella is a lighter version you will love.


Ingredients

Scale
  • 12 shrimp (peeled and deveined)
  • 1 teaspoon salt
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon smoked paprika
  • 23 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!