create your individual food

dinanicola:

holiday in spain


cauliflower rice vegetable paella
cooking time: 20 minutes
servings: 4 - 6

grocery list:
1 tbsp coconut oil
1 small onion, diced
1 small red bell pepper, diced
1 small green bell pepper, diced
1 small fennel, diced
sea salt
1 clove garlic, minced
1 head of cauliflower, riced
8 brussel sprouts, quartered
1 cup mushrooms, oyster work well
1 lemon, juiced
½ cup vegetable broth
¼ cup hot water
1 - 2 pinches saffron
½ tsp smoked paprika
2 pinches cayenne pepper
1 cup frozen peas
1 cup cherry tomatoes, halved
1 large jar artichoke hearts in water, drained + quartered
3 green onions (green + white part), sliced
15 green olives, halved
2 tbsp capers
cilantro, for garnish

1. in a paella pan or large skillet, warm coconut oil + add onion, fennel + bell peppers. saute for 5 minutes. season with salt
2. add in garlic, cauliflower, brussel sprouts + mushrooms. salt + saute for 5 minutes
3. steep saffron threads in hot water for 5 minutes
4. stir in saffron liquid, lemon juice, vegetable broth, paprika, cayenne + peas. cook for another 5+ minutes or until majority of liquid has evaporated.
5. add in tomatoes + artichokes + cook for 2 minutes. remove from heat + garnish with green onions, olives, capers + cilantro. salt to taste.

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