Artichoke and chicken sausage “cauliflower” paella

CHICOPEE, Mass. (Mass Appeal) – Paella is a dish typical made with rice, but today we’re going to show you a healthier version of this tasty meal! Cindy Barbieri from showed us how to make an artichoke and chicken sausage paella using cauliflower.

Artichoke and Chicken Sausage “Cauliflower” Paella

1/2 teaspoon saffron threads
2 tablespoons hot water
1/4 cup extra virgin olive oil, divided
3-4 italian chicken sausage (hot and/or sweet), cut into pieces
1 large zucchini, chopped
1 yellow onion, chopped
2-3 cloves garlic, minced
1 carrot, grated
1/4 teaspoon cayenne pepper
1 15 ounce can artichokes
1 head cauliflower, riced
3 cups chicken or vegetable stock
1 1/2 cups snow peas
Sea salt
Freshly ground pepper

Add saffron threads in a small bowl then pour in hot water for 3 minutes to infuse.
Heat a paella pan over medium heat and add in 2 tablespoons of oil. Add in sausage and cook for about 5 minutes.
Add in zucchini and onion and cook or another 3 minutes. Add in garlic, carrot, cayenne, saffron and stir into the ingredients and cook for 1 minute.
Add in artichokes and cauliflower and stir to combine and cook for about 3 minutes then pour in stock and season with 1 teaspoon of sea salt and 1/2 teaspoon of freshly ground pepper. Keeping the pan uncovered bring to a boil then lower to a simmer for about 10 minutes. Add in snow peas then taste for any additional salt or pepper.
Once the liquid has absorbed remove from heat and drizzle with remaining extra virgin olive oil then serve!

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