Cauliflower Rice Paella
How are those New Years’ resolutions holding up?
I didn’t make any because, as I like to say, I am on a constant journey of self-improvement. My husband wishes I would hurry up and get there already.
One of the ways I’m trying to improve is by learning balance. And not to feel guilty about it. That’s the hard part.
Would you want to punch me in the face if I said that before we went on vacation I found myself googling “How to not feel guilty about going on vacation”? (I fully intend to take your answer into consideration before I acknowledge whether or not that actually happened.)
One of the things I guiltlessly did on vacation was ready lots of trashy magazines. Then I tried to start a book, but quit and went and bought more trashy magazines.
I love you, friends, but for those who suggested The Hunger Games, what about a young girl getting exiled and forced to hunt other children to the death says, “Fun beach read!” to you?
Of course, reading trashy magazines somehow turned into recipe developing. Who knew magazines had recipes behind the gossip and the only crossword puzzles I’ll ever actually complete? Recipes like paella.
So I took out the seafood. And replaced it with some vegetables. Then I took out the rice. And replaced it with some more vegetables. All garnished with a healthy dose of vegetables.
This paella has ten vegetables in it. TEN!
Five-a-day? I maniacally laugh at five-a-day.
Ha ha ha ha.
Muhahaha ha ha ha!
Does that sound balanced to you?
Cauliflower Rice Paella
Makes 4 large servings
- 1 head of cauliflower
- 1 medium onion, minced
- 1 red pepper, seeded and chopped
- 1 1/2 c. celery, chopped
- 1 1/2 t. minced garlic
- 1/2 t. smoked paprika
- pinch of saffron
- pinch of cayenne
- 1 T. apple cider vinegar
- 1/2 c. vegetable stock
- 1/2 t. salt
- 1 c. frozen peas
- 1 c. cherry tomatoes, split
- 1 14 oz. can quartered artichoke hearts in water, drained
- 1/2 c. green onions, minced
- 15-20 Spanish olives
- fresh parsley and lime wedges for garnish
To make cauliflower rice, remove cauliflower from stem and cut into florets. Put the florets into your high speed blender or your food processor and pulse until you reach a rice consistency.
Meanwhile, coat a large, deep skillet with cooking spray or a spritz of oil and sauté onion, celery and peppers for a few minutes, until just starting to soften.
Add “rice” and continue to sauté for another 4-5 minutes.
Add garlic, smoked paprika, saffron, vinegar, vegetable stock, salt, peas, tomatoes and artichoke hearts and heat through, simmering for about 5-6 minutes. Adjust seasoning to taste. Add green onions and olives.
Garnish with parsley and lime.
There are lots of ways to make this dish your own, depending on what you are into.
Add tofu. Add soy chorizo. Add sriracha. Add quinoa. Add chickpeas or black beans or edamame.
Or add nothing.
But a fork, of course.
And something special for dessert.
Some fresh fruit and several chapters in The Hunger Games?
More like chocolate chips straight from the bag (or gigantic jar) and an episode of The Bachelor.
It’s all about balance, friends.