Mexican Paella with Cauliflower Rice
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.