Vegetarian Cauliflower Rice Paella

This Vegetarian Cauliflower Rice Paella is packed with veggies! It is made with riced cauliflower instead of rice. This recipe has a great paella taste and is packed with veggies, including cauliflower, onion, red bell pepper, tomato, peas, artichokes, parsley, and garlic.

This recipe is grain free, gluten-free, and dairy free. It’s so easy to make and tastes delicious!

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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.

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

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Why Cauliflower Rice?

Cauliflower is an incredibly popular vegetable right now. It is a great, grain-free substitute in many recipes. Substituting with cauliflower rice in this recipe is a great and easy way to add in more vegetables into your diet. This vegetable is packed with nutrients. Cauliflower is an excellent source of fiber and contains vitamin C, vitamin K, vitamin B6, folate, potassium, and magnesium. It also contains nonessential nutrients, such as antioxidants, which protect cells from damage1.

How to Make Vegetarian 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 instagram @wellbymel_!

Veggie Cauliflower Rice Paella

Vegetarian Paella that is made with riced cauliflower instead of rice. This Vegetarian Cauliflower Rice Paella is gluten free, grain free, and tastes so delicious! 
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 “sticking to the pan” effect. Once cool, top with fresh parsley.
Keyword Gluten Free, Paella, Vegan, Vegetarian Paella

References:

  1. Elliott, Brianna. “The Top 8 Health Benefits of Cauliflower.” Healthline, Healthline Media, 14 Apr. 2017, http://www.healthline.com/nutrition/benefits-of-cauliflower.

5 thoughts on “Vegetarian Cauliflower Rice Paella

  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.

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