CAULIFLOWER “PAELLA” CASSEROLE
Paella is one of my favourite meals but I do try and avoid eating too many carbs so I had to come up with something that gave me that feeling without the carb load. I have made a similar dish to this before but I feel this is more refined. If I had to do something different again, it would be to add some saffron threads which would make it taste more Spanish.
Anyway, I don’t know if you are all tired of my cauliflower recipes but I can’t help but come up with new ways to cook it. Seriously, is there anything cauliflower can’t do? Is it just me or are there others that go cauliflower crazy? And I don’t know if you all know this but apparently there was a cauliflower shortage in Australia last year! WOW!
Now I suggest using the best quality ingredients for this dish as they all come to life and work so well together. It is a beautifully balanced dish that is eaten either on its own or as a side dish. Enjoy x
Prep Time: 10 minutes
Cooking Time: 20 minutes
2 tbs olive oil + 1 tbs olive oil
1 small cauliflower
2 brown onion, diced
2 red capsicum, diced
20 green beans, cut into 3cm lengths
2 firm tomatoes, peeled and diced
1/4 tsp cayenne pepper
1/4 tsp ground cumin
1/4 tsp ground coriander
1/2 cup breadcrumbs (I used Organ premium breadcrumbs)
sea salt / pepper
To Serve with:
Coconut Yogurt
Pitted Black Olives
Juice from 1 Lime
Slices of fresh Chilli
Chives

Preheat the oven to 200C fan forced.
Cut the cauliflower into bite size florets and steam in a microwave for 4 minutes. Sprinkle with cayenne, cumin, coriander and 1 tbs olive oil and set aside.
In a paella pan add the 2 tbs olive oil and onion and fry until begins to golden. Add the capsicum, beans and further sauté for a few minutes stirring continuously.
Add the diced tomatoes, cauliflower and breadcrumbs and combine well. Take off heat and place in oven for 10-15minutes or until you see the cauliflower starting to take a nice brown colour.
Serve with a big dollop of coconut yogurt, a sprinkle of fresh chilli slices, chives, black olives and a squeeze of lime juice.



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