Wednesday, December 7, 2016
just as good
Let's be clear - cauliflower rice is never going to trick anyone into thinking it's rice. But as I feel about spaghetti squash, when you stop pretending it's something else, and just enjoy it for what it is - a fresher, lighter alternative to a generally flavorless vehicle to move other flavors into your mouth - you're good.
This cauliflower paella is really just a really substantial salad when you look at it that way. You're fully focused on the delicately flavored shrimp and scallops (and chicken, if you don't forget to add it like I did), punctuated with some aggressive pops of spice from the sausage (I used a jalapeno-pork one I found at Whole Foods, but you can use andouille or chorizo).
slightly adapted from Living Chirpy
1 T. olive oil
1/2 lb. jalapeno pork sausage
1/3 c. diced onion
1/3 c. diced red bell pepper
1/3 c. diced celery
1 lb. cauliflower rice
2 garlic cloves, minced
1 t. turmeric
1 lb. peeled, deveined shrimp
1/2 lb. scallops, cut into bite-sized cubes
salt and pepper, to taste
parsley, for garnish
1. Heat the olive oil in a large cast-iron skillet. Cook the sausage until done.
2. Add the onion, bell pepper, and celery, and sauté until soft, about 3-5 minutes.
3. Add the cauliflower, garlic, and saffron, and heat through. Add the shrimp, and cook until pink and just opaque, about 3 minutes. Add the scallops, and cook for a minute until opaque. Season to taste, and serve immediately, garnished with parsley.