Ingredients

• 960 mls (4 cups) Cauliflower rice
• 2 tbsps Olive oil
• 1 Onion medium, diced
• 1 Bell pepper medium, diced
• 2 Garlic cloves, minced
• 1 Tomato medium, diced
• 1 Green beans cup, chopped
• 480 mls (2 cups) Vegetable broth
• 1 tsp Paprika
• 1 Saffron threads, pinch
• 1 tsp Salt
• 1 tsp Black pepper
• 240 mls (1 cup) Frozen peas
• 1 Lemon, for garnish

Instructions

1. In a large pan, heat olive oil over medium heat.
2. Add the diced onion, bell pepper, and garlic. Saute until the vegetables are soft.
3. Stir in the cauliflower rice, chopped tomato, and green beans. Cook for 5 minutes.
4. Add paprika, saffron threads, salt, and black pepper. Mix well.
5. Pour in the vegetable broth and bring to a simmer. Cook for 10-15 minutes, allowing the flavors to meld.
6. Stir in the frozen peas and cook for an additional 5 minutes.
7. Remove from heat and garnish with lemon wedges before serving.
8. Enjoy your Low Carb Spanish Cauliflower Paella!

Notes

• This recipe serves 4 people.
• You can add extra protein like chicken, shrimp, or tofu if desired.
• Feel free to adjust the seasoning to suit your taste.