Cauliflower Paella With Chicken & Shrimp by Rockin Robin

Cauliflower Paella With Chicken & Shrimp by Rockin Robin

[Music] hi everybody I just got back from a 2E vacation to Virginia and Arizona had a great time so now I am ready to get back in the kitchen and start cooking for you so today’s recipe is a cauliflower paa which means we are going to substitute out the rice and in its place we’re going to add cauliflower so I tell you it’s really delicious very healthy we’re going to be adding some chicken some grilled shrimp and some spicy sausage and a lot of other things are going in this dish guys and I really think you’re going to love the flavors so I’m rock and Robin and I’m going to show you how to do it right after this all right so let’s go over our ingredients now we have a few but don’t be intimidated first off we have our cauliflower fettes now if you need a tutorial or you want to know how to do it how to cut a a whole head of cauliflower easily I’ve got a video for you and I’ll leave a link right over here and you can check that out will need some shrimp I have some prawns here these are wild cot and they are also already peeled and deined here I have some chicken cubes this is chicken thighs that were boneless and skinless and all I did was just cut them into bite-sized chunks here we have some Adele sausage it’s already cooked so all we have to do is just slice that up into pieces and we’ll add that to our dish we’ll need some salt garlic powder we’ll need some uh red pepper flakes smoked Papa oregano some turmeric we’ll need a fresh lemon use an organic one because we’re going to be using the zest from this lemon and we want it to be organic and we’ll be using a little bit of the juice as well I have finely diced yellow onion here some red bell pepper some carrots that I’ve cut up you know nice and fine so they’ll cook up pretty quickly I have some garlic that has been minced fresh parsley so in my measuring cup over here I have a little bit of white wine and into the that I dropped in a few saffron threads about a pinch and the reason for that is I want the saffron to infuse into the wine and that takes about you know at least 15 minutes mine’s been in there for probably an hour and uh it’s going to just develop the flavors really nicely we’ll also need some chicken broth and some olive oil okay everybody we’re going to start off by processing our cauliflower so that it looks like rice so since we already have the florat cut we just place them into the food processor don’t overfill it probably about a half full or or so and we’ll do this in a couple of batches and just pulse away until it looks like I said just like rice this is pretty much what you want it to look like kind of resembles rice doesn’t it so I’m just going to pour this into my container and do my second batch okay so now that I processed all of the cauliflower we are ready to head over to the stove and start cooking all right guys we’re going to start off here at the stove I got my frying pan it’s not not even on yet so it’s cold I’m going to add about a tablespoon maybe 2 tablespoons of oil olive oil and I’m going to add my garlic to this notice there’s a fair amount of gar garlic there I really love garlic and I’m going to let that Infuse I’m going to put the temperature on low cuz I don’t want my garlic to burn I just want to heat it up nice and slow give it a chance to um Infuse that garlic into the oil a little bit and then once it comes up to temperature gets warm then I’ll just let this go for like 1 minute all right time for the temperature to go up and we’re going to add our onions and I’m going to sauté these for between 3 and 5 minutes we’re going to get them nice and soft all right guys it’s been 5 minutes here on the onions now we’re just going to start tossing in our chicken my heat’s on medium high going add a pinch of salt here to this I’m going to add now the bell peppers beautiful color and the [Music] carrots and couple of bay leaves we’re going to cook this until that chicken Cooks up now while our chicken is cooking up here with all the vegetables for you know a few minutes I’m going to go ahead and marinate the shrimp so that it has a little extra flavor because we’re going to grill that up separately in a grill pan so I’m going to add a little bit of olive oil to that and just a little bit of salt and some smoked [Music] paprika all right guys so you want to cook your chicken you know make sure it’s not pink this cooked for about 10 minutes and now it’s done and we’re ready to start adding our other ingredients all right I’m going to add the cauliflower to this you know mix everything up now I’m going to add that little bit of wine so I’m going to pour through a strainer so that the little threads don’t go in next goes our chicken broth and the turmeric and I’m going to sprinkle that around so that it gets evenly distributed I’ve got some Dy oregano and sprinkle that around we got more smoked paprika give it that nice Smoky Flavor now right now I’ve got it on low but I’m going to turn it up just medium low right now I’m going to give them just a little sprinkle of garlic powder now the red pepper flakes are optional in my view depending on how spicy you like things I’m just doing just a hint of heat now remember the sausage also has some heat to it depending on which one you use in fact we’re going to add those next all they need to be is heat you know they just need to be heated up I’m going to put some of that lemon zest right on [Music] top I like to zest first and then use the you know get the juice out of it CU it’s just nice and plump this way and it’s easier to zest now for the lemon we’re just going to do a little sprinkle probably about a teaspoon maybe two worth and now what we have to do is let this cook cuz we want to cook the cauliflower just just a bit so that it’s uh you know not too ente so I’m going to stir this around cook this over medium low heat probably for about 5 or 6 minutes okay so while our dish here is cooking for like I said 5 or 6 minutes uh make sure everything gets heated through and you’ve tasted it to see if you need to adjust your seasonings I haded to add a little more salt and I added a little more smoked paprika now in while that’s cooking away I’ve got a grill pan here a beautiful grill pan cast iron and we’re going to grill up our prawns so that they get that nice little brown up crust that I like to put right on top and just they taste fantastic so that’s what we’re doing all right so I’m going to start grilling the shrimp these aren’t going to take very long at all don’t want to overcook them and as they get done I’m just going to place them right on top of our dish it’s going to take about 3 minutes aside maybe something like that I love that little caramelization that you get when you fry them up like this instead of just placing them on our dish [Music] all right our shrimps look done time to just place them right on top of our paa so guys here’s our cauliflower paa it smells amazing only thing left to add is a little bit of parsley on top just like that and I tell you this is really delicious and there’s you know you whole pot full here and I’m telling you it’ll serve a good six people so I hope you guys will try this I’m going to serve up a a little bit still got a little steam Rising get a little bit of everything in there got a lot of flavors going on in here guys we got a little spicy we got a little hint of Sweetness from the sausage the saffron the onions uh it’s it’s really good the garlic so I think you you guys really should try this recipe you’re going to love it I I love it so good so healthy for you and so it’s just ref freshing it’s just you tastes that Citrus in there as well with the the lemon zest super guys please try it let me know what you think Down Below in the comments okay so if you haven’t subscribed before I’ve got a button up there you can click and you’ll be notified every week when a new video comes out so I hope you’ll join us and uh leave me a comment give me a thumbs up you know all those good things so thanks again everybody we’ll see you next time [Music] he

Try this cauliflower paella with chicken, shrimp and sausage. It’s healthy and so delicious!
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How To Cut Up A Head Of Cauliflower:

Cauliflower Paella Recipe

Ingredients:
1 cauliflower, organic, cut into florets
1 yellow onion, diced small
1 organic red bell pepper, diced
4 – 5 organic carrots, diced
4 cloves garlic, minced
¼ tsp. Turmeric
1 ½ tsp. Smoked paprika, divided
1 pinch of saffron threads, soaked in white wine
2 tsp. Fresh lemon juice
Zest from 1 organic lemon
3 – 4 Aidells sausage, spicy mango with jalapeno, sliced
⅓ cup chicken broth
¼ cup white wine
½ lb. wild shrimp, peeled and deveined
¼ cup fresh parsley, chopped
3 boneless skinless chicken thighs, cubed
2 bay leaves
1 tsp. Oregano leaves
Pinch of red pepper flakes, or more
Pinch of garlic powder
Olive oil
¼ cup fresh parsley, chopped

Directions:
Place the cut cauliflower florets into a food processor and pulse until it resembles rice. Place in a bowl and set aside.

In a large cold frying pan, add 2 Tbsp. of oil and the minced garlic. Then turn the heat to low and stir. Once the oil becomes warm, cook the garlic for a minute or two.

Turn the temperature to medium high and add the onion and saute for 5 minutes.

Next add the chicken cubes and a good pinch of salt to the chicken and stir. Add the bell peppers, carrots and bay leaves to the pan. Cook this mixture for 8 – 10 minutes or until the chicken is cooked through and is no longer pink.

While the chicken is cooking, marinate the shrimp with a tablespoon of olive oil, salt and some smoked paprika. Be sure to turn the shrimp over and season the second side.

After the chicken is done, add the cauliflower to the pan along with the wine, the chicken broth, turmeric, oregano, ¾ tsp. smoked paprika, pinch of garlic powder, red pepper flakes, lemon zest, and lemon juice.

Turn the heat to medium and stir and cook for about 5 minutes more until everything is heated through. Give this a taste and see if you have enough salt and paprika. Adjust as necessary.

Heat a grill pan over medium high heat and place the shrimp on the grill, turning after about 3 minutes. Cook another 3 minutes or until the shrimp is pink in color. Don’t over cook or they become tough.

As the shrimp become done, place them right on top of the paella. Garnish with chopped parsley.

I hope you enjoy this delicious and healthy meal!
Thanks for watching and sharing!
Rockin Robin
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