Artichoke and Chicken Sausage Cauliflower \"Paella\" recipe
All Recipes Fruits and Vegetables Vegetables Squash
Ingredients
- 1 head cauliflower, broken into florets 2 tablespoons hot water ½ teaspoon saffron threads ¼ cup extra-virgin olive oil, divided 3 links sweet Italian chicken sausage, diced 1 large zucchini, chopped 1 yellow onion, chopped 1 carrot, grated 2 cloves garlic, or more to taste, minced ¼ teaspoon ground cayenne pepper 1 (15 ounce) can artichokes, drained 3 cups chicken stock sea salt ½ teaspoon freshly ground black pepper 1 ½ cups snow peas
Nutrition Info
- 427.3 caloriescarbohydrate: 32 gcholesterol: 25.6 mgfat: 26.9 gfiber: 10.4 gprotein: 18.1 gsaturatedFat: 6.4 gservingSize: -sodium: 2195.6 mgsugar: 9 gtransFat: : -unsaturatedFat: : -
Directions Artichoke and Chicken Sausage Cauliflower \"Paella\"
Directions
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Place cauliflower florets in a food processor, pulse into grains the size of rice.
Combine hot water and saffron threads in a small bowl, let stand for 3 minutes to infuse.
Heat 2 tablespoons olive oil in a paella pan over medium heat. Add sausage, cook and stir until browned, about 5 minutes. Stir in zucchini and onion, cook for 3 minutes. Add saffron infusion, carrot, garlic, and cayenne pepper, cook for 1 minute.
Stir cauliflower \"rice\" and artichokes into the pan. Cook and stir until slightly softened, about 3 minutes. Pour in stock, season with salt and pepper. Bring to a boil, reduce heat and simmer until most of the stock is absorbed, about 10 minutes. Stir in snow peas, simmer until all stock is absorbed, 3 to 5 minutes more.
Remove paella from the heat and drizzle remaining 2 tablespoons olive oil on top.