Saffron Mushroom Cauliflower Paella (Paleo, Low-Oxalate)

Name: Saffron Mushroom Cauliflower Paella (Paleo, Low-Oxalate)
Prep time: 70 min
Total time: 70 min
Yield: 4 servings
Cuisine: spanish
Ingredients: 4 cup cauliflower florets; 3 tbsp extra virgin olive oil; 1 tbsp garlic-infused oil; 1 medium yellow onion; 1 shallot; 1 tsp garlic paste; 2 large portabella mushrooms; 8 oz white button mushroom; 1 cup roasted red peppers; 1 green bell pepper; 0.5 cup green olives; 0.5 tsp saffron threads; 3 cup vegetable broth; 1 tsp salt; 0.25 tsp white pepper; 1 sprig fresh rosemary; 1 tsp fresh thyme leaves; 0.25 cup pumpkin seeds; 1 wedge lemon; 2 tbsp fresh chives

A vibrant, plant-based paella reimagined with cauliflower rice, earthy mushrooms, and roasted red peppers, infused with fragrant saffron and fresh herbs. This dish is entirely paleo and low-oxalate compliant, offering a healthy, grain-free main course.

70 min4 servingsspanishmain course

ketogenic

vegetarian

lacto-vegetarian

ovo-vegetarian

vegan

pescetarian

paleo

primal

whole30

mediterranean

Ingredients

4 cup cauliflower florets
3 tbsp extra virgin olive oil
1 tbsp garlic-infused oil
1 medium yellow onion
1 shallot
1 tsp garlic paste
2 large portabella mushrooms
8 oz white button mushroom
1 cup roasted red peppers
1 green bell pepper
0.5 cup green olives
0.5 tsp saffron threads
3 cup vegetable broth
1 tsp salt
0.25 tsp white pepper
1 sprig fresh rosemary
1 tsp fresh thyme leaves
0.25 cup pumpkin seeds
1 wedge lemon
2 tbsp fresh chives

Instructions

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