Cauliflower Rice Paella
A low‑carb twist on the classic Spanish dish, packed with flavor and veggies, perfect for a healthy dinner for 8.
- Prep Time: 20 min
- Cook Time: 30 min
Servings:
2 servings
(originally 8 servings)Ingredients(scaled)
- ½ large heads cauliflower, riced
- ½ tbsp olive oil
- ¼ onion, diced
- ¼ red bell pepper, diced
- ¼ yellow bell pepper, diced
- 1 cloves garlic, minced
- ¼ tsp smoked paprika
- ¼ tsp sweet paprika
- ¼ 1/2 tsp saffron threads (optional)
- ¼ tsp dried oregano
- ¼ tsp salt
- ¼ 1/2 tsp black pepper
- ¼ can (14 oz) diced tomatoes
- ¼ cup vegetable broth
- ¼ cup frozen peas
- ¼ cup artichoke hearts, quartered
- ¼ 1/2 cup pitted olives
- ¼ lemon, sliced
- ¼ Chopped fresh parsley
- ¼ Lemon wedges
- ¼ lb shrimp, peeled and deveined
- ¼ lb chicken thighs, diced
- ¼ can chickpeas, drained and rinsed
Instructions
- In a large pan, sauté onion and peppers in olive oil until softened.
- Add garlic, seasonings, and cauliflower rice; cook for 5 minutes.
- Stir in diced tomatoes, vegetable broth, peas, artichokes, olives, and optional protein if using.
- Simmer for 15–20 minutes until cauliflower is tender and most liquid is absorbed.
- Adjust seasoning if needed. Garnish with parsley and lemon wedges before serving.
Chef’s Pro Tips
- For a more authentic paella flavor, use smoked paprika and saffron if available.
- To add a smoky depth, lightly toast the cauliflower rice in the pan before adding other ingredients.
- Let the paella rest for a few minutes before serving to allow flavors to meld and excess liquid to absorb.
Nutritional Estimates
Per serving · 2 servings total
| calories | 180 |
|---|---|
| protein | 8g |
| carbohydrates | 20g |
| fat | 8g |
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