Vegan Cauliflower Paella
Hey! Today I have another Spanish inspired recipe! It’s a low-carb vegan paella! I have always been a little intimidated by this dish because when my family makes paella it takes hours. But this recipe was so incredibly delicious and easy that I can’t wait to go back to Puerto Rico and make it for my entire family.
I chose to make it with cauliflower instead of rice because I have been trying to stick to a low carb diet for summer, and I wanted to experiment with mixing two of my favorite dishes together. Of course, this recipe doesn’t have to be low-carb. You can always use rice instead of cauliflower!
Ingredients
- 1½ cauliflower heads
- 1 red bell pepper, sliced
- 1 can of artichoke hears in brine
- 2 tbsp capers
- Manzanilla olives, to taste
- 3 cups of green beans (canned or fresh work)
- 2 tbsp tomato paste
- 3-4 cloves of garlic, minced
- 2 bay leaves
- 2 cups of vegetable broth
- 1 yellow onion, chopped
- ½ tsp paprika
- ½ tsp cumin
- 1 tsp cayenne pepper
- salt & pepper to taste
- optional: dash of cooking wine
Directions
- In a large skillet (I used a deep 12" skillet) over medium-high heat, add in chopped onion and the 2 minced garlic cloves.
Once fragrant, add the bell peppers, artichoke hearts, and green beans. Sautee for about 5 minutes.
While that cooks, wash your cauliflower. Cut all the florets and, using a food processor, pulse until it breaks down into a rice-like consistency. Set aside.
In the skillet, stir in the capers, paprika, cumin, cayenne pepper, rest of the minced garlic, salt and pepper.
Once all the spices are mixed with the veggies, add the vegetable broth, tomato paste, bay leaves, and riced cauliflower. Bring to a boil.
Cover the pan and continue cooking over medium heat, until the liquid is absorbed.
Remove from heat, stir in olives and serve!
optional: If you are using cooking wine, add in step 5 with the vegetable broth.
As always, comment down below and let me know your thoughts, suggestions or just say hi!