Veggie Cauliflower Rice Paella ๐Ÿฅ˜๐Ÿ’ƒ๐Ÿผ

This Vegetarian Paella recipe is made with riced cauliflower instead of rice. This recipe has a great paella taste, but is full of veggies- riced cauliflower, onion, red bell pepper, tomato, peas, artichokes, parsley, and garlic. This cauliflower rice paella recipe is both grain free and gluten-free. It’s so easy to make and tastes freaking delicious! The recipe below makes about 2 servings.

I have a smaller paella pan so the ingredients are proportional to my pan size, if you have a bigger pan, the portion size may very.

47FB2353-39A0-4A4C-AD08-C2CCE493DDE8

If you’re interested in a meat paella recipe, check out my Cauliflower Rice Paella recipe that is made with chicken and chorizo here.

2C59A5AB-390A-48AC-BC44-EF0BF7C8AD32

Ingredients:

  • 1 package frozen riced cauliflower
  • 1/2 sweet onion
  • 1 red bell pepper
  • 8 cherry tomatoes
  • 1/4 cup frozen peas
  • 5 artichoke hearts
  • Parsley
  • Paprika
  • Saffron
  • 2 cloves garlic
  • Avocado Oil

How to Make Veggie Cauliflower Rice Paella:

1. Chop the onion and cut the red bell pepper into strips. Saute the red bell pepper and onion the avocado oil on medium heat until the red bell pepper starts to soften and the onion turns slightly brown, approximately 7 minutes. Add paprika and salt and pepper to taste.

2. While the pepper and onion are cooking, cut 8 cherry tomatoes in half. Add the cherry tomatoes to the pan. Also, add the frozen peas to the pan and allow them to thaw.

3. Cut the garlic or put through a garlic press. Add 1 tsp additional of avocado oil to the pan. Add the garlic to the oil and allow to simmer for approximately 30 seconds.

4. Add the package of frozen riced cauliflower and the artichokes to the pan and mix the contents of the pan. Next, add about 1.5 cups of water to the pan. Add a pinch of saffron to the pan and cook on medium-high heat. The contents of the pan should begin to boil. Add additional salt, pepper, and paprika to taste. Note: You do not want to add too much water because the fresh and frozen vegetables will release some water.

5. Cook the paella until all of the water has evaporated (approximately 25 minutes). Then allow the paella to cook for a few minutes to allow get that “sticking to the pan” effect. Once cool, top with fresh parsley.

I hope you enjoy this recipe, please comment and let me know if you give it a try! Or tag me if you make them on instagramย @wellbymel_!

Veggie Cauliflower Rice Paella

Vegetarian paella recipe that is made with riced cauliflower instead of rice. This Veggie Cauliflower Rice Paella is both gluten free and vegan and it tastes so delicious!ย 
Course Main Dishes
Cuisine Spanish
Servings 2 servings

Equipment

  • Small Paella Pan

Ingredients
  

  • 1 package Frozen Riced Cauliflower
  • 1/2 Sweet Onion
  • 1 Red Bell Pepper
  • 8 Cherry Tomatoes
  • 1/4 cup Frozen Peas
  • 5 Artichoke Hearts
  • Parsley, Paprika, Saffron
  • 2 Garlic Cloves
  • Avocado Oil

Instructions
 

  • Chop the onion and cut the red bell pepper into strips. Saute the red bell pepper and onion the avocado oil on medium heat until the red bell pepper starts to soften and the onion turns slightly brown, approximately 7 minutes. Add paprika and salt and pepper to taste.
  • While the pepper and onion are cooking, cut 8 cherry tomatoes in half. Add the cherry tomatoes to the pan. Also, add the frozen peas to the pan and allow them to thaw.
  • Cut the garlic or put through a garlic press. Add 1 tsp additional of avocado oil to the pan. Add the garlic to the oil and allow to simmer for approximately 30 seconds.
  • Add the package of frozen riced cauliflower and the artichokes to the pan and mix the contents of the pan. Add about 1.5 cups of water to the pan. Add a pinch of saffron to the pan and cook on medium-high heat. The contents of the pan should begin to boil. Add additional salt, pepper, and paprika to taste. Note: You do not want to add too much water because the fresh and frozen vegetables will release some water.
  • Cook the paella until all of the water has evaporated (approximately 25 minutes). Then allow the paella to cook for a few minutes to allow get that โ€œsticking to the panโ€ effect. Once cool, top with fresh parsley.
Keyword Gluten Free, Paella, Vegan, Vegetarian Paella

Published by

Well By Mel

Hi, Iโ€™m Mel! Iโ€™m so excited to have you visit my page! I am a Masters candidate at Columbia University, studying Nutrition Education. Following the program, I will pursue RD accreditation. I love all things health and wellness and am a firm believer in eating real food. I am here to share easy, healthy, and delicious recipes! There is a common misconception that eating healthy is bland and unappetizing, but it doesnโ€™t have to be! I truly believe that eating healthy can be fun and delicious and I hope that my recipes show you how. I also share tips on nontoxic living. I hope you follow along ๐Ÿ˜Š

5 thoughts on “Veggie Cauliflower Rice Paella ๐Ÿฅ˜๐Ÿ’ƒ๐Ÿผ

  1. Reblogged this on Well by Mel and commented:

    I just remade my Veggie Cauliflower Rice Paella and it was so good, I wanted to re-share! Click the link below to see the original recipe.

Leave a Reply