Cauliflower Paella

Apparently Paella, is only Paella if its made in Valencia.   I learnt this on a recent trip to Barcelona, when I was banned by my friend who lives there from eating it as it wasn’t authentic…. But who cares about authenticity – Since this Paella doesn’t actually contain any rice I reckon the fact that it was made in my South East London kitchen is the least of my authentic label worries!  This dish was a bit of an experiment,  and a fun one at that (yes I know how to have a good time!)

I loosely followed a Jamie Oliver recipe to get the flavourings right, substituting Saffron for Tumeric since it is incredibly expensive.  Tumeric gives the lovely yellow colour so it certainly ended up looking like Paella.  If I was making it again I would use a some chicken stock for additional flavour to the ‘rice’, and also up the Chorizo.  All in all a tasty one-pot dinner, which also means less washing up – result!!

Ingredients (serves 4)

  • 1 large cauliflower head (around 700g of trimmed florets)
  • 4 cloves of garlic, minced
  • 1 onion
  • oil for frying (avocado, olive, coconut)
  • 400g free-range Pork Loin Steaks
  • Medium courgette
  • Large handful of parsley, stalks and leaves
  • 350mls water
  • tsp tumeric (or preferably saffron)
  • Tablespoon dried mixed herbs
  • Seasoning (pepper and salt)
  • 1 large Spanish tomato
  • 2 handfuls of frozen mixed peppers (or use a fresh one!)
  • 50g Chorizo sausage
  • 8 Cooked King Prawns
  • Lemon 1/4 s to serve
Method

  •  Take the raw cauliflower florets and pulse in a food processor, till you get something that resembles rice (as below).  You may need to pulse in batches.  Set aside.

  • In a large saucepan heat some oil and sauté the garlic and onion until softened, set aside.
  • Cut the pork into thin strips, and add to the saucepan.  Cook until browned.  Add the onions and garlic back in along with the courgette, finely chopped parsley stalks. and continue to stir.
  • After a few mins add the cauliflower rice, the tumeric (I’d use saffron but it’s too expensive so turmeric still gives the lovely authentic yellow colour!), along with 350 mls of boiling water, lots of seasoning, and the herbs (I’m currently preferring not to use stock cubes, but you could use one here – bizzarely something in them doesn’t agree with me and until I can work out what that is….).  Stir well, and let simmer for 10 mins.
  • After 10 mins you can add the diced tomato, and frozen peppers (if using fresh peppers add with the courgette earlier).  Also the finely diced chorizo.  Because I use already cooked chorizo there is no need to add it earlier.  If however you buy  raw chorizo you can cook it along with the pork – this will give the whole dish an amazing smoky flavour.
  • Cook for another 10 mins, constantly checking the consistency – you don’t want it too wet, and the cauliflower will loose water whilst it cooks. Then stir inthe cooked prawns to warm through as well as the fresh parsley.
  • Serve with 1/4 wedges of lemon squeezed all over.
  • Extra portions can be stashed in the freezer for future consumption.

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>