Cauliflower rice paella with Shrimp is a fantastic way to upgrade what can be a blah side into a tasty crowd pleasing a weeknight meal. Low in carbs and calories, and high in protein, fiber and cancer fighting phytonutrients thanks to cauliflower, a member of the brassica family, this easy dish is a boon for breast cancer patients on hormone blockers who may need to watch their weight. Its complex flavor is so delicious it in no way feels like deprivation, just yummy satisfying paella. Enjoy!
- Preheat oven to 300 F degrees.
- In a large oven-proof sauté pan over medium heat add 2 tablespoons olive oil. Add onions, tomatoes, peppers and kale. Season with salt and pepper and sauté for about 15 minutes, until the vegetables are soft. Add saffron and smoked paprika and stir to combine.
- Add cauliflower rice and about ¼ cup water. Season with salt and pepper and cook for 15 minutes, until cauliflower is tender.
- Smooth the top of the cauliflower and vegetables into an even layer. Place the shrimp on top of the rice and drizzle with remaining olive oil.
- Transfer pan to oven and cook for about 10 minutes, or until the shrimp are pink and fully cooked. Garnish with the parsley and serve.
Chef Alexandra Zeitz. Drexel Food Lab
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
Ann's Tips and Tricks
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.