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Cauliflower Rice Paella

Updated: Mar 13, 2020


1 large head cauliflower

2 tbsp olive oil or avocado oil

1 med white onion diced

6 cloves roasted garlic minced

1.5 cups baby spinach

1 cup roma tomato diced

1 tsp smoked paprika

1 tsp saffron threads

1 tsp turmeric

1/2 tsp cumin

1 tsp salt

2 cups shrimp (peeled )

2 cups calamari

1 cup clams

1 cup mussels

1 cup of baby scallops

3/4 cup chicken stock

1/2 cup white wine

4 tbsp lemon juice divided

1 tbsp tomato paste

3 tbsp fresh cilantro chopped


Place cauliflower florets into a food processor or blender. Pulse for about 10-20 seconds until cauliflower resembles a rice texture. Do not over pulse, or it will become mushy OR you could buy cauliflower rice right from your local supermarket located in the veggie section or frozen section.

Heat a large skillet or pot over medium heat. Add 1 tbsp oil, then sauté garlic and onion for 3-4 minutes. Now add the cauliflower rice. Continue to sauté for 3/4 minutes, stirring constantly.

Add the tomatoes, paprika, saffron, turmeric, cumin, salt, and spinach, give it a good stir than add the calamari. Cook for 3/4 mins than add the rest of the seafood.

Place chicken stock, white wine, lemon juice, and tomato paste into the skillet. Increase heat to medium/high and bring to a quick boil. Now reduce the heat to a simmer, and let the flavors combine while the shrimp cooks. Continue to stir and cook for another 8-10 minutes.

Add the last 2 tbsp lemon juice and cilantro for garnish.

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