Artichoke And Chicken Sausage Cauliflower Paella

• 1 head cauliflower, broken into florets
• 2 tablespoons hot water
• 1/2 teaspoon saffron threads
• 1/4 cup extra-virgin olive oil , divided
• 3 links sweet Italian chicken sausage, diced
• 1 large zucchini, chopped
• 1 yellow onion, chopped
• 1 carrot, grated
• 2 cloves garlic, or more to taste, minced
• 1/4 teaspoon ground cayenne pepper
• 1 (15 ounce) can artichokes, drained
• 3 cups chicken stock
• sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 cups snow peas

1. Place cauliflower florets in a food processor; pulse into grains the size of rice.
2. Combine hot water and saffron threads in a small bowl; let stand for 3 minutes to infuse.
3. Heat 2 tablespoons olive oil in a paella pan over medium heat. Add sausage; cook and stir until browned, about 5 minutes. Stir in zucchini and onion; cook for 3 minutes. Add saffron infusion, carrot, garlic, and cayenne pepper; cook for 1 minute.
4. Stir cauliflower "rice" and artichokes into the pan. Cook and stir until slightly softened, about 3 minutes. Pour in stock; season with salt and pepper. Bring to a boil; reduce heat and simmer until most of the stock is absorbed, about 10 minutes. Stir in snow peas; simmer until all stock is absorbed, 3 to 5 minutes more.
5. Remove paella from the heat and drizzle remaining 2 tablespoons olive oil on top.

cauliflower, water, saffron threads, extravirgin olive oil, chicken sausage, zucchini, yellow onion, carrot, garlic, ground cayenne pepper, artichokes, chicken stock, salt, freshly ground black pepper, snow peas

Taken from www.allrecipes.com/recipe/255609/artichoke-and-chicken-sausage-cauliflower-paella/ (may not work)