CAULIFLOWER AND VEGETABLE PAELLA
Author: Elizabeth Peyton-Jones
Cuisine: Main Meal
- 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
- Begin by heating the oil in a large sauté or medium paella pan over a low/medium heat.
- Add the onion and gently fry, adding a little water if it begins to dry out, until softened.
- Add the fennel and peppers and fry for two minutes, until beginning to colour.
- Add the garlic, paprika and turmeric and fry for a further minute, until fragrant.
- Stir through the cauliflower rice until combined and pour in enough stock to reach half-way up the side of the pan.
- Sprinkle over the saffron, cover and simmer for about 5-8 minutes - or until the stock has been mostly adsorbed and cauliflower is tender.
- Add more stock if necessary.
- 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 https://www.epjhealth.com/cauliflower-and-vegetable-paella/
3.5.3208