Monday, November 29, 2010

Mediterranean "Paella", made with cauliflower rice

I have been searching for a way to make a healthy version of Paella for a while now. I recently became inspired by one of my favorite food bloggers, Elana from elanaspantry.com - who had posted a recipe for cauliflower rice. I have made "mash potatoes" before with cauliflower but never thought that it could serve as a rice substitute. I went to whole foods today after work and decided to wing it - and wow did it work out! This is a perfect recipe to add favorite flavors and ingredients of your own once you have made the "rice". This will work great with chicken or tofu if you want a vegetarian version. I hope you enjoy it as much as I do.

MEDITERRANEAN "PAELLA"
1 head of cauliflower, trimmed and roughly chopped
1 small onion
1 small green pepper
1/2 cup of celery chopped
3 tablespoons of chopped garlic
2 tablespoons of olive oil
5 tablespoons of "I can't believe it's not butter" (or any other butter substitute)
1/2 cup of sliced black olives
1/2 cup of sliced smoked sun dried tomatoes
1/4 cup of pine nuts
1/2 pound of peeled and deveined shrimp
4 tablespoons of fresh chopped basil
salt and pepper to taste

In a large skillet heat olive oil and 1 tablespoon of butter substitute over medium heat. Add 2 tablespoons of the garlic, onion and pepper. Cook until onion is translucent and becomes fragrant. While that's cooking, add 1/4 of the chopped cauliflower to a food processor or a blender on the "chop" option. (You don't want to add all the cauliflower at once because it wont chop well). Remove the chopped cauliflower from blender to a separate bowl. Continue to add the cauliflower in 1/4 portions until chopped to the consistency of rice. Put all chopped cauliflower aside in the bowl. Add 3 tablespoons of the chopped basil to the skillet and continue to stir all ingredients together. Add the cauliflower a little bit at a time until all liquid is absorbed ( you may not need to use all the cauliflower - if so, save it for another recipe). Add 2 tablespoons of butter substitute and toss all incredients together. Add the olives and sun dried tomatoes. While this is cooking, in a separate skillet add 2 tablespoons of butter substitute over medium heat. Add the last tablespoon of garlic and saute until fragrant. Season the shrimp with salt and pepper and then add to the skillet. Cook until pink (about 5 minutes). Once cooked, pour the smaller skillet into the large one. Toss shrimp around in mixture and let all the flavors combine, about 5 minutes. Add salt and pepper to taste, then add the pine nuts. Enjoy!!