3 tablespoons olive oil, divided
1 cup chopped onion
2 cups chopped fresh tomatoes
1 cup chopped red pepper
2 cup finely chopped kale
1 pinch saffron (See Ann’s Tips)
1 tablespoon sweet smoked paprika
4 cups cauliflower rice
1 pound shrimp, peeled and deveined
¼ cup chopped parsley
Salt and pepper to taste
Try to use saffron if you can. It’s sweet mellow flavor works beautifully with the smoked paprika. If you can’t, instead use 1/2 teaspoon of turmeric in step 2. It will give your cauliflower rice paella its beautiful classic yellow color.
In the winter, when tomatoes aren’t that good, use 2 cups of canned diced tomatoes instead of fresh and if you use a 28oz can, freeze the leftovers for another meal.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.