Cuisine: Main Meal
Serves 4
  • 2 teaspoons coconut oil
  • 1 onion, finely chopped
  • 1 small fennel bulb, roughly chopped
  • 2 red peppers, de-seeded and sliced
  • 2 cloves of garlic, crushed
  • 2 teaspoons paprika
  • 1 teaspoon turmeric
  • 1 medium head of cauliflower, cut into florets and pulsed in a food processor until it resembles grains of rice
  • 500ml vegetable stock
  • A pinch of Saffron
  • 200g broad beans
  • The juice of half a lemon
  • A handful of flat-leaf parsley, roughly chopped
  1. Begin by heating the oil in a large sauté or medium paella pan over a low/medium heat.
  2. Add the onion and gently fry, adding a little water if it begins to dry out, until softened.
  3. Add the fennel and peppers and fry for two minutes, until beginning to colour.
  4. Add the garlic, paprika and turmeric and fry for a further minute, until fragrant.
  5. Stir through the cauliflower rice until combined and pour in enough stock to reach half-way up the side of the pan.
  6. Sprinkle over the saffron, cover and simmer for about 5-8 minutes - or until the stock has been mostly adsorbed and cauliflower is tender.
  7. Add more stock if necessary.
  8. Tip in the broad beans and cover for a further minute or two until tender and serve immediately with the parsley and lemon.
Recipe by EPJHealth at