Artichoke and Chicken Sausage Cauliflower "Paella"

I just love a great one-pot dish that makes everyone go wow. I prepare, cook, and serve right out of my beautiful braising pan. You can also use your paella pan. Thank you to D&D Market (the new Wethersfield, CT store) for the fresh ingredients to make this great recipe. Using cauliflower as your rice makes this dish a perfect paleo side dish or main course! This is also a stove-to-table dish without any mess in 30 minutes!

• Preparation Time: 25 mins
• Cooking Time: 27 mins
• Total Time: 52 mins
• Calories: 427 Calories

Ingredients

• 2 tablespoons hot water
• ½ teaspoon freshly ground black pepper
• 3 cups chicken stock
• 1 yellow onion, chopped
• ¼ teaspoon ground cayenne pepper
• 1 carrot, grated
• 1 large zucchini, chopped
• 2 cloves garlic, or more to taste, minced
• Sea salt
• 1 head cauliflower, broken into florets
• ¼ cup extra-virgin olive oil , divided
• ½ teaspoon saffron threads
• 3 links sweet Italian chicken sausage, diced
• 1 (15 ounce) can artichokes, drained
• 1 ½ cups snow peas

Recipe Instructions

Step 1

Place cauliflower florets in a food processor; pulse into grains the size of rice.

Step 2

Combine hot water and saffron threads in a small bowl; let stand for 3 minutes to infuse.

Step 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.

Step 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.

Step 5

Remove paella from the heat and drizzle remaining 2 tablespoons olive oil on top.