Cauliflower Paella

Ingredients
Olive oil
1-2 cloves garlic
1 carrot
1 onion
1 head cauliflower cut into 1/8
1 capsicum (diced)
1 handful green beans (diced)
1 tin tomatoes (400g)
½ tsp cumin
¼ tsp paprika
2-3 threads saffron
2-3 TBS fresh parsley
Salt & pepper
400g mixed seafood
1 chorizo (nitrate free & preservative free, see below for the one I like) chopped into rounds or smaller if you like

Method
Add onion, garlic and carrot to a food processer and pulse until diced.  Remove and put aside.  Add half the head of cauliflower to food processor and pulse to a rice like consistency. Add to another bowl.  Repeat with remainder of cauliflower.

In a wide heavy based pan, add a big glug of olive oil and head over medium heat.  Add the onion, carrot & garlic.  Sauté for about 2 mins, then add the spices and continue to sauté until fragrant.  Add cauliflower and stir through into the spices.  Continue sautéing for about 5 minutes, then add tin tomatoes, capsicum & green beans.  Allow to continue cooking on medium heat without stirring, but keeping an eye on it ensuring it’s not burning (if it looks like it's burning, stir gently).  Once cauliflower is almost soft, push over to once side and add a little more oil and the seafood and chorizo.  Cook until seafood is cooked through.  Mix all together and stir through parsley.  Season with salt and pepper if needed and serve while hot. 

 Cauliflower after being in the food processor

Cauliflower after being in the food processor

 This is the brand of chorizo I use

This is the brand of chorizo I use

 Here are the ingredients and contact details for the chorizo 

Here are the ingredients and contact details for the chorizo 

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