Cauliflower Rice Vegetable Paella

By mm_food4me

Ingredients

• grocery list:
• 1 tbsp coconut oil
• 1 small onion, diced
• 1 small red bell pepper, diced
• 1 small green bell pepper, diced
• 1 small fennel, diced
• sea sat
• 1 clove garlic, minced
• 1 head of cauliflower, riced
• 8 brussel sprouts, quartered
• 1 cup mushrooms, oyster work well
• 1 lemon, juiced
• 1/2 cup vegetable broth
• 1/4 cup hot water
• 1 - 2 pinches saffron
• 1/2 tsp smoked paprika
• 2 pinches cayenne pepper
• 1 cup frozen peas
• 1 cup cherry tomatoes, halved
• 1 large jar artichoke hearts in water, drained + quartered
• 3 green onions (green + white part), sliced
• 15 green olives, halved
• 2 tbsp capers
• cilantro, for garnish

Details

Servings 1
Adapted from dinanicola.tumblr.com

Preparation

Step 1

1. in a paella pan or large skillet, warm coconut oil + add onion, fennel + bell peppers. saute for 5 minutes. season with salt

2. add in garlic, cauliflower, brussel sprouts + mushrooms. salt + saute for 5 minutes

4. stir in saffron liquid, lemon juice, vegetable broth, paprika, cayenne + peas. cook for another 5+ minutes or until majority of liquid has evaporated.

5. add in tomatoes + artichokes + cook for 2 minutes. remove from heat + garnish with green onions, olives, capers + cilantro. salt to taste.