Cauliflower Paella
Ingredients
- 1 lb peeled and deveined, large raw shrimp
- 3 Tbsp olive oil, divided
- 3 chorizo chicken sausage links, sliced
- 2 red bell peppers, chopped
- 1 onion, chopped
- 3 Tbsp tomato paste
- 2 cloves garlic, minced
- 1½ cups low-sodium chicken broth
- 2 (12-oz) pkg cauliflower crumbles
- ¼ tsp ground turmeric
- ¼ tsp salt
- ¼ tsp pepper
- 1 tsp saffron (optional)
- 2 cups frozen green peas
- ¼ cup chopped fresh parsley
Instructions
- Pat shrimp dry with a kitchen towel or paper towels; cook in 1 Tbsp hot oil in a large cast-iron skillet over medium-high heat 3 to 5 minutes or until shrimp turn pink. Transfer to a plate; keep warm.
- Sauté sausage, bell peppers, and onion in 2 Tbsp hot oil over medium-high heat 6 to 8 minutes or until onion is tender. Add tomato paste and garlic; cook 30 seconds, stirring.
- Stir in broth, cauliflower, turmeric, salt, pepper, and, if desired, saffron. Reduce heat, and simmer 10 minutes or until cauliflower is tender.
- Stir in shrimp and peas; cook 3 minutes or until thoroughly heated. Sprinkle with parsley.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
309
|
309
|
| Fat (g) | 14 | 14 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 24 | 24 |
| Carb (g) | 21 | 21 |
| Fiber (g) | 7 | 7 |
| Sodium (mg) | 602 | 602 |
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