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.
Servings: 4 servings
- 1 cup chicken (cut into bite size cubes)
- 1 cup chorizo sausage (cut into slices)
- 1 cup frozen baby scallops
- 2 cup frozen baby shrimp
- 1 onion (finely diced)
- 2 tomatoes (chopped)
- 1 cup frozen peas
- 2 garlic cloves (minced)
- 2 cups cauliflower rice
- ½ cup broth (vegetable or chicken)
- 1 tablespoon butter
- 1 pinch saffron
- to taste salt and pepper
- 1 tablespoon olive oil
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 ½ 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.
Tips and Tricks:
1. Feel free to swap out or substitute any of the seafood to your own tastes.
Calories: 432kcal | Carbohydrates: 16g | Protein: 34g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 223mg | Sodium: 1369mg | Potassium: 815mg | Fiber: 5g | Sugar: 7g | Vitamin A: 871IU | Vitamin C: 67mg | Calcium: 139mg | Iron: 3mg