Cauliflower "Paella" with Sausage and Peppers
and steamed mussels
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.
Ingredients
- 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
- Garlic - 2 cloves , chopped
- Mussels, cleaned and debearded - 1 lb
- Stock, any type - 1 cup
Prep
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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)
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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)
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Make spice mix - Combine paprika, oregano, saffron (if using), and red pepper flakes. (Can be done up to 5 days ahead)
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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)
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Peas and carrots - Defrost.
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Parsley - Prep as directed.
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Make
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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.
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Add sausage and continue cooking until sausage has lightly browned, 2 to 3 minutes.
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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.
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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.
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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.)
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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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