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Easy Cauliflower Paella

This is a recipe for Easy Cauliflower Paella that’s great for a midweek dinner or if you’re feeling like treating your family/friends to a special meal.

Easy cauliflower paella topped with fresh herbs served with two lemon slices in a gray plate.

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It needs 10 simple flavor-packed ingredients and uses cauliflower rice for a low-carb alternative to this traditional dish. You can have it ready in 35 minutes.

If you’re following a Gluten-Free, Keto, Low-Carb, Paleo, or Whole30 eating plan, this is a great meal to add to your rotation.

Ingredients to Make Cauliflower Paella:

  • chicken 
  • chorizo sausage 
  • frozen baby scallops
  • frozen baby shrimp
  • onion 
  • tomatoes
  • frozen peas
  • garlic cloves 
  • cauliflower rice
  • chicken broth
  • butter
  • saffron
  • salt and pepper
  • olive oil

How to Make Cauliflower Paella:

  1. Sauté the onion until soft, about 3-5 minutes. Add the chicken and chorizo sausage. Season and cook until it is all evenly seared.
  2. Add the tomato, garlic, saffron, cauliflower and a little splash of broth (not the entire 1/2 cup).
  3. When the cauliflower is just about cooked, after about 6-8 minutes, add the scallops, shrimp and peas and cook for another minute.
  4. Add the butter and check the seasoning and adjust if needed. Stir until the butter is melted.
  5. Garnish with fresh parsley and serve immediately. Add lemon wedges on the side to squeeze over.

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Easy Cauliflower Paella

A healthy paella recipe that uses cauliflower rice for a low-carb alternative. 10 Simple flavor-packed ingredients. 35 Minutes. Gluten-Free. Keto. Low-Carb. Paleo. Whole 30.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Serving Size 4 servings

Ingredients

  • 1 cup chicken, cubed
  • 1 cup chorizo sausage, sliced
  • 1 cup frozen baby scallops
  • 2 cup frozen baby shrimp
  • 1 onion, diced
  • 2 tomatoes, diced
  • 1 cup frozen peas
  • 2 garlic cloves, minced
  • 2 cups cauliflower rice
  • 1/2 cup chicken broth
  • 1 tbsp butter
  • 1 pinch saffron
  • to taste salt and pepper
  • 1 tbsp olive oil

Instructions

  • Sauté the onion over a medium high heat until soft, about 3-5 minutes. Add the chicken and chorizo sausage. Season and cook until it is all evenly seared.
  • Add the tomato, garlic, saffron, cauliflower and a little splash of broth (not the entire 1/2 cup). Be very careful with the broth as all the veggies release their own liquid and you don’t want the dish to be too watery. Only add more if needed.
  • When the cauliflower is just about cooked, after about 6-8 minutes, add the scallops, shrimp and peas and cook for another minute.
  • Lastly, add the butter and check the seasoning and adjust if needed. Stir until the butter is melted.
  • Garnish with fresh parsley and servee immediately. Add lemon wedges on the side to squeeze over.

Notes

Feel free to swap out or substitute any of the seafood to your own tastes.
 

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5 Comments

  1. Perfect! Am just starting the paleo journey!
    Btw.. love that photo on top of Chapman’s Peak drive????????????
    My home town is Hout Bay !!!!!!!

    1. Hi Gaby! Congrats on making the choice to go paleo! 🙂
      Where did you see our photo of Chapman’s Peak? I can’t remember posting it on this blog haha.
      But yes, Hout Bay is beautiful! My husband and I would LOVE to have a little place in that neck of the woods one day.

  2. Love the idea of using cauliflower for a low carb paella! So much good stuff in there with the scallops and shrimp – what a treat!

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