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CAULIFLOWER RICE PAELLA

Joanne Iceton
A low carb alternative to traditional paella
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Course Main Course

Ingredients
  

  • 1 head cauliflower about 500g made into cauliflower ‘rice’
  • 1 tbsp. oil
  • 1 red or yellow pepper chopped
  • 5 spring onions or 1 onion, sliced
  • 2 medium tomatoes chopped
  • 1 400 g can chickpeas drained
  • 100 g frozen peas
  • 2-3 garlic cloves crushed (or 2-3 tsp. garlic paste)
  • 2 tsp. smoked paprika
  • 1/4 tsp sea salt
  • Small handful fresh parsley chopped (or use 2 tsp. dried)

Instructions
 

  • Wash all of the vegetables and rinse the starchy liquid from the chickpeas.
  • Prepare all of the veg beforehand as you will need everything to hand.
  • To make the cauliflower rice, either grate the whole head including the stalk, or break into florets and pulse in a food processor until it forms a grain like texture. Be careful not to leave the processor running as the cauliflower will turn to a paste.
  • Add the oil to a large frying pan and heat on high. Toss in the peppers, spring onions, tomatoes, chickpeas and peas stirring constantly for 5 mins.
  • Stir in the garlic, paprika and salt until all the veg is coated. Add the cauliflower rice to the pan stirring constantly.
    Cook for 5 - 10 mins until just softened. You don’t want to overcook this dish as soggy cauliflower appeals to no-one. Scatter over the parsley and serve with lemon wedges if wished.

Notes

Alternatives instead of the chickpeas:
  • Add 300g diced chicken or vegetarian alternative after you add the oil. Cook thoroughly before adding the veg and proceed with the rest of the recipe.
  • You may add 100g chopped chorizo at the same stage as the veg to give an even smokier flavour.
  • Try 200g prawns at the same stage with 50g chopped chorizo.