Introduction

A vibrant plant-based twist on the classic Spanish dish, using cauliflower rice as a nutritious base loaded with colorful vegetables and aromatic spices.

Why You’ll Love This Recipe

This recipe is packed with flavor and nutrients, offering a satisfying meal that is both gluten-free and low-carb while delivering the comforting essence of traditional paella.

Ingredients

• 1 large head cauliflower, riced
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 1 cup green beans, trimmed
• 1 cup artichoke hearts, quartered
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• 1/4 teaspoon saffron threads
• 2 cups vegetable broth
• 1 cup frozen peas
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• Lemon wedges for serving

Instructions

1. Prepare the cauliflower by pulsing florets in a food processor until rice-like, or use pre-riced cauliflower.
2. Heat olive oil in a large skillet or paella pan over medium heat. Add onion and garlic, sauté until softened, about 5 minutes.
3. Add bell peppers, green beans, and cherry tomatoes. Cook for another 5 minutes until vegetables begin to soften.
4. Stir in smoked paprika, turmeric, and saffron, cooking for 1 minute until fragrant.
5. Add cauliflower rice and vegetable broth. Bring to a simmer, then reduce heat to low. Cover and cook for 10 minutes, stirring occasionally.
6. Add artichoke hearts and frozen peas. Cook uncovered for 5 more minutes until liquid is absorbed and vegetables are tender.
7. Season with salt and pepper. Garnish with fresh parsley and serve with lemon wedges.

Nutrition Information

Serving Size: 4 servings

Calories: 385

Protein: 12g

Serving Suggestions

Serve hot as a main dish, accompanied by a crisp green salad or crusty bread for a complete meal.

Recipe Variations

Add chickpeas or white beans for extra protein, or include sliced mushrooms for an earthy flavor. For a spicier version, add a pinch of cayenne pepper.

Chef’s Tips

Use fresh cauliflower rice for the best texture, and do not overcook to avoid mushiness. Let the paella rest for 5 minutes after cooking to allow flavors to meld.

Recipe Details

Prep Time: 10 minutes

Cook Time: 20 minutes