Ingredients55 m servings 368
- Place paella pan or large flat-bottomed pan over medium-high heat. Cook and crumble chorizo sausage, stirring to break up chunks, until browned, about 5 minutes. Add chicken; cook and stir with sausage until chicken is no longer pink instead and is browned. Transfer chicken and sausage to a plate.
- Reduce heat to medium and add 2 cups of the cauliflower rice. Cook, stirring for 5 minutes to brown the cauliflower slightly (this brings out a nutty flavor). Add the diced onion and bell pepper. Season with a pinch of salt, and pepper to taste. Add the minced garlic. Cook 2 minutes longer.
- Pour canned tomatoes into pan. Add bay leaves, thyme leaves, saffron, and basil. Mix well. Transfer sausage and chicken mixture back to pan. Add water, tomato paste, and bouillon. Stir to combine all ingredients. Bring to a boil; reduce heat to medium-low and cover. Simmer 15 minutes.
- Remove lid and fold in peas and remaining 1 cup of cauliflower rice. Place frozen tilapia filets on top of the paella mixture, cover and steam for another 10 minutes. Remove lid and check for doneness. Gently break apart fillets with wooden spoon, and stir to incorporate chunks of fish into paella.
- Serve from the pot at the table!
- Cook's Notes:
- For cauliflower rice, either purchase as such, or to make your own, remove outer leaves from cauliflower, cut into flowerets (removing most of the thick core), and place into food processor. Blend for 30 seconds or so, until cauliflower resembles fine rice. You may also grate the raw cauliflower on a coarse grater.
- When stir-frying the cauliflower rice, do not remove any of the grease in the pot left from the sausage and chicken…there shouldn't be much grease anyway, but what is left will help to harden the cauliflower into a nice toasty crust, very similar to the best part of traditional paella with rice, where the rice is seared and sticks to the bottom of the pan.
- Use spicy Mexican chorizo!! This provides a good amount of the flavor and seasoning to the dish, which is why there are small amounts of herbs used in this recipe.
- Splitting the cauliflower rice into 2 cups and then 1 cup as separate additions adds different textures and depth to the dish.
Per Serving: 368 calories; 22.7 12.2 28.6 74 1244 Full nutrition
ReviewsRead all reviews 18
This totally works. Using cauliflower instead of rice is right in so many ways. The kids will eat it because they have absolutely no clue that it's cauliflower, low glycemic count, healthy as al...
Shredding cauliflower is extremely messy and I was unhappy to begin with. But this dish is surprisingly delicious. I used honey garlic pepperoni, instead of chorizo. So good!
This recipe is amazing! We are new to using “riced cauliflower “ due to a doctors recent recommendation based on our daughter’s blood sugar levels. My husband, daughter and my 25 year old son ...
We really enjoyed this dish. We didn’t have saffron so substituted a bit of turmeric and cumin. Definite worth a repeat!
This has become a staple in our menu rotation. I use store bought cauliflower rice. For variety, I use a combination of 2 different seafoods with the chicken and pork, depending on my leftover...
I love Paella and had to stop eating rice because of Diabetes. Made this dish and it was delicious. I didn’t have saffron so I used the cumin and thyme without the saffron. I added some Sirirach...
Wonderful! Super easy to make and healthy besides. Because of family preferences I subbed out the tilapia for shrimp. Other than that I followed the recipe as written. I already passed t...
Such an easy one-pot meal...faux carbs (via cauliflower rice) and everything. Also makes a beautiful presentation!