Transport your kitchen to the coast of Spain with this vibrant, smoky, and incredibly satisfying Cauliflower Paella! While traditional paella gets its name from the wide, shallow pan it’s cooked in, this low-carb version delivers all the iconic flavor without the carbs, thanks to a clever swap of rice for tender cauliflower. It’s a symphony of savory chicken, spicy chorizo, and crisp pancetta, all infused with the golden hue and unmistakable aroma of saffron. This one-pan wonder is perfect for a weeknight dinner yet impressive enough for guests. Let’s get cooking!
Ingredients
• MAKES: 10 servings · PREP TIME: 20 minutes · COOK TIME: 35 minutes
• 2 tablespoons avocado oil or olive oil
• 1 small onion, diced (about ½ cup or 75g)
• 4 cloves garlic, minced
• 1 teaspoon sea salt
• ½ teaspoon ground black pepper
• 1 pound / 450g boneless, skinless chicken, cut into bite-sized pieces
• 6 ounces / 170g Spanish-style dry-cured chorizo, sliced
• 3 ounces / 85g pancetta, chopped
• 6 cups riced cauliflower, fresh or frozen
• 1 medium red bell pepper, seeded and diced
• 1 tomato, diced
• 2 cups / 480ml chicken stock or bone broth
• 2 bay leaves
• ½ teaspoon saffron threads
• ¼ teaspoon smoked paprika
• 2 tablespoons chopped fresh flat-leaf parsley, for garnish
Instructions
1. Directions
2. Heat the oil in a large skillet or paella pan over medium heat. Sauté the onion, garlic, salt, and pepper for 3-4 minutes until the onion softens and becomes translucent.
3. Add the chicken, chorizo, and pancetta to the pan. Cook for about 8 minutes, stirring occasionally, until the chicken is browned, the chorizo has released its oils, and the pancetta is crisp.
4. Stir in the riced cauliflower, bell pepper, tomato, chicken stock, bay leaves, saffron, and paprika. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 20 minutes, or until the cauliflower is tender and most of the liquid is absorbed.
5. Remove and discard the bay leaves. Garnish generously with fresh parsley before serving.
Nutritional Information
• PER SERVING
• CALORIES: 215
• FAT: 13.1g
• PROTEIN: 17.5g
• TOTAL CARBS: 5.7g
• FIBER: 1.9g
• NET CARBS: 3.8g
Pro Tips
• If you do not have pancetta, substitute with an equal amount of chopped smoky bacon.
• Bloom the saffron threads in a tablespoon of hot water for 10 minutes before adding to the pan to release more color and flavor.
• For a crispy bottom layer (socarrat), uncover the pan for the last 2-3 minutes of cooking and turn the heat up slightly, being careful not to burn it.
• Add 1/2 pound of shrimp or mussels during the last 5-7 minutes of simmering for a delicious surf-and-turf version.
FAQ
Q: Is this paella recipe low-carb
A: Yes, this is a low-carb paella recipe. It uses riced cauliflower instead of traditional rice, resulting in just 3.8g of net carbs per serving.
Q: Can I add seafood to this chicken paella
A: Absolutely. For a surf-and-turf version, the recipe suggests adding 1/2 pound of shrimp or mussels during the final 5-7 minutes of simmering.
Q: What can I substitute for pancetta
A: If you don’t have pancetta, you can substitute it with an equal amount of chopped smoky bacon.
Q: How do I get a crispy bottom like traditional paella
A: To create a crispy bottom layer, known as socarrat, uncover the pan for the last 2-3 minutes of cooking and increase the heat slightly. Be careful not to let it burn.
