Cauliflower Rice Paella

• 1 tablespoon olive oil
• 1 white onion, diced
• 1 small red bell pepper, diced
• 1 small green bell pepper, diced
• 1 small fennel head, diced
• sea salt
• 1 clove garlic, minced
• 1 head of cauliflower, riced
• 8 8 brussel sprouts, quartered
• 1 cup mushrooms, oyster work well
• 1 1 lemon, juiced
• 1/2 cups vegetable broth
• 1/4 cups hot water
• 2 pinches saffron
• 1/2 teaspoons smoked paprika
• 2 pinches cayenne pepper
• 1 cup frozen peas
• 1 cup cherry tomatoes, halved
• 1 large jar artichoke hearts in water, drained + quartered
• 3 scallions (green onions), green + white part, sliced
• 15 green olives, halved
• 2 tablespoons capers
• cilantro, for garnish

1. 1. in a paella pan or large skillet, warm coconut oil + add onion, fennel + bell peppers. saute for 5 minutes. season with salt
2. 2. add in garlic, cauliflower, brussel sprouts + mushrooms. salt + saute for 5 minutes
3. 3. steep saffron threads in hot water for 5 minutes
4. 4. stir in saffron liquid, lemon juice, vegetable broth, paprika, cayenne + peas. cook for another 5+ minutes or until majority of liquid has evaporated
5. 5. add in tomatoes + artichokes + cook for 2 minutes. remove from heat + garnish with green onions, olives, capers + cilantro. salt to taste

olive oil, white onion, red bell pepper, green bell pepper, fennel head, salt, clove garlic, cauliflower, brussel sprouts, mushrooms, lemon, vegetable broth, ubc, saffron, paprika, cayenne pepper, frozen peas, cherry tomatoes, water, scallions, green olives, capers, cilantro

Taken from food52.com/recipes/27944-cauliflower-rice-paella (may not work)