Spanish Cauliflower Rice

Much like a vegetarian paella.


1/4 cup olive oil

1 red bell pepper, diced

4 cloves garlic, minced

1 teaspoon Spanish sweet paprika

1/2 teaspoon saffron threads

1 teaspoon salt

1 can cannellini beans, rinsed and drained

1 can diced tomatoes, juice and all

1/2 cup chicken stock (or more, if needed)

1 pound cauliflower rice

      The Recipe

Heat oil in large skillet.  Saute bell pepper until softened.  Stir in garlic.  Season with paprika, saffron and salt.  Add beans, tomatoes, stock and cauliflower.  Mix well and allow to bubble away about 8 minutes, until cauliflower is tender, adding more stock, if needed.  Serves 4.



Share |
Copyright © by Robin Benzle. All Rights Reserved