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One Pot Cauliflower Rice Paella

  • Yield: 4 1x


  • 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


  1. 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. 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. 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. 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. 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!