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.