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Cauliflower "Paella" with Sausage and Peppers
and steamed mussels

Active: 30 Total: 50

Paella is a classic Spanish dish of saffron-scented rice cooked with meats, seafood, and vegetables. We've made this version with cauliflower rice for a paleo-friendly spin.
Smarts: Saffron is a fragrant spice that gives distinctive floral notes to this dish. You can find it in better-stocked grocery stores or online. It's quite costly, but a little goes a very long way. Feel free to omit it if you prefer.

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Cauliflower "Paella" with Sausage and Peppers:
  • Cauliflower florets - 1 lb
  • Butter - 1 Tbsp
  • Onions, medium - 1 , chopped
  • Bell peppers, red - 1 , chopped
  • Sausage, pre-cooked or smoked - 8 oz , sliced
  • Lemons - 1 , wedges
  • Paprika, smoked - 1 tsp
  • Oregano, dried - 1 tsp
  • Saffron, dried (opt) - 1/4 tsp
  • Red pepper flakes - 1/4 tsp
  • Peas and carrots, frozen - 10 oz
  • Parsley, fresh (opt) - 2 Tbsp , chopped
  • Oil, olive - 1 Tbsp
Steamed Mussels:
  • Garlic - 2 cloves , chopped
  • Mussels, cleaned and debearded - 1 lb
  • Stock, any type - 1 cup

Prep

  1. Cauliflower rice - Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)

  2. Onions / Bell peppers / Sausage / Lemons / Garlic - Prep as directed. Combine onions and bell peppers in one container. Store sausage, lemons, and garlic in their own separate containers. (Can be done up to 5 days ahead)

  3. Make spice mix - Combine paprika, oregano, saffron (if using), and red pepper flakes. (Can be done up to 5 days ahead)

  4. Mussels - Clean and debeard mussels (this is usually done by your fishmonger, but in the rare case that yours did not come debearded, here’s a demo from The Kitchn). Scrub and soak in a bowl of water. (Can be done 1 day ahead)

  5. Peas and carrots - Defrost.

  6. Parsley - Prep as directed.

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Make

  1. Heat a Dutch oven with oil over medium heat. Add onions and bell peppers to heated oil along with a pinch of salt. Saute until onions and peppers begin to turn tender, 3 to 4 minutes.

  2. Add sausage and continue cooking until sausage has lightly browned, 2 to 3 minutes.

  3. Stir in spice mix, peas and carrots, and cauliflower rice and stir to combine. Continue to cook until cauliflower is just tender and everything is heated through, 1 to 2 minutes. Remove from heat and cover to keep warm.

  4. Heat a large saucepan or saute pan with a lid over medium heat. Add garlic and stock to the pan and simmer for 1 minute.

  5. Add mussels to the pan and cover with a lid. Reduce heat to medium-low. Cook mussels for 6 to 8 minutes, until mussels have opened up (discard any that do not open.)

  6. Divide cauliflower "paella" among serving bowls. Serve with mussels on top or on the side. Top paella and mussels with parsley (if using) and squeeze lemon wedges over everything. Enjoy!


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