Low Oxalate Cauliflower Rice Paella

Ingredients

• 1 head cauliflower florets
• 2 tablespoons light olive oil
• 0.5 medium white onion
• 0.5 medium green bell pepper
• 2 teaspoons granulated garlic
• 0.25 teaspoon saffron threads
• 0.5 cup white wine
• 0.75 cup fish stock
• 0.75 cup low sodium chicken broth
• 0.5 teaspoon salt
• 0.5 teaspoon thyme
• 0.5 teaspoon rosemary
• 8 ounces lump crab
• 8 ounces fish
• 0.5 cup fresh corn kernels
• 2 tablespoons parsley flakes

Instructions

1. 1Pulse cauliflower florets in a food processor until they resemble rice grains. Alternatively, use a grater.
2. 2In a large paella pan or wide skillet, heat light olive oil over medium heat. Add diced white onion and diced green bell pepper and cook until softened, about 5 minutes. Add granulated garlic and cook for another minute until fragrant.
3. 3Add saffron threads to the pan and cook for 30 seconds to release their aroma.
4. 4Add the cauliflower rice to the pan and stir to coat with the oil and aromatics.
5. 5Pour in white wine and allow it to reduce slightly. Then, add fish stock and low sodium chicken broth, enough to almost cover the cauliflower rice. Season with salt, thyme, and rosemary. Bring to a simmer, then reduce heat to low, cover, and cook until the cauliflower rice is tender, about 10-15 minutes. Stir occasionally to prevent sticking.
6. 6Gently fold in lump crab and diced fish. Add fresh corn kernels. Cook until the protein is heated through and the vegetables are tender, about 5 minutes. Ensure the fish is cooked to an internal temperature of 145°F.
7. 7Garnish with parsley flakes. Serve immediately.