Saffron-Infused Cauliflower Paella (Plant-Based, Paleo)

Ingredients

• 4 cups Cauliflower (riced)
• 2 tbsp light olive oil
• 1 medium white onion
• 1 large shallot
• 1 tsp granulated garlic
• 1 tsp garlic powder
• 1 medium orange bell pepper
• 1 medium green bell pepper
• 0.25 tsp saffron threads
• 3 cups low sodium chicken broth
• 0.5 tsp salt
• 0.25 tsp white pepper
• 1 tbsp fresh rosemary
• 1 tbsp thyme
• 1 tbsp sage
• 4 unit lemon wedges

Instructions

1. 1Finely dice white onion and shallot. Heat light olive oil in a large paella pan or wide skillet over medium heat. Add the diced onion and shallot and cook until softened and translucent, about 5-7 minutes. Add granulated garlic and garlic powder and cook for another minute until fragrant.
2. 2Add diced orange and green bell peppers to the sofrito. Cook until slightly softened, about 5 minutes.
3. 3Add the riced cauliflower to the pan and stir to combine with the sofrito and vegetables. Cook for 3-5 minutes, allowing the cauliflower to slightly soften.
4. 4In a small bowl, steep saffron threads in 1/4 cup of warm low sodium chicken broth for at least 10 minutes to extract their color and flavor. Add the saffron-infused broth to the paella pan.
5. 5Pour the remaining low sodium chicken broth into the paella pan, ensuring the cauliflower rice is mostly covered. Season with salt and white pepper to taste. Bring to a simmer.
6. 6Reduce the heat to low, cover the pan, and simmer for 15-20 minutes, or until the cauliflower rice is tender and most of the liquid has been absorbed. Avoid stirring the paella during this time to encourage the formation of a socarrat (a crispy layer on the bottom).
7. 7Once the liquid is absorbed, remove the pan from the heat and let it rest, covered, for 5-10 minutes. Garnish with fresh rosemary, thyme, and sage. Serve hot with lemon wedges.