Cauliflower Rice Paella with Chicken Sausage

I’ll be the first to admit I was a bit skeptical about the cauliflower rice trend, but I had a coupon and decided to just go for it. I was pleasantly surprised with how easy this one-pan dinner came together and will definitely be adding this to my weeknight rotations.

Servings: 4

Ingredients

-1/2 cup warm chicken broth
-generous pinch of saffron
-1 tablespoon olive oil
-12 ounces chicken sausage links (any flavor)
-1 small onion, diced
-4 cloves garlic, diced
-1/2 teaspoon red pepper flakes
-4 cups riced cauliflower (fresh or frozen)
-1 pint cherry tomatoes, halved
-1 teaspoon smoked paprika
-1 scallion, thinly sliced

Preparation

1. Prepare chicken broth. Add the saffron to the warm chicken broth and stir to combine. Set aside.
2. Cook the chicken sausages. In a large pan, heat olive oil on medium-high heat until hot. Cook chicken sausage links until browned and cook through. Remove from heat and allow to cool slightly. Slice into 2-inch medallions and return to pan.
3. Add the aromatics. Add the onions, garlic, and red pepper flakes to the pan with the chicken. Cook 1-2 minutes, until the onions soften.
4. Add the riced cauliflower to the pan and stir to combine. Continue cooking until the cauliflower is softened.
5. Add the cherry tomatoes and paprika to the pan. Stir to combine and cook until tomatoes are softened and excess liquid is absorbed.
6. Add the reserved chicken broth to the pan and bring to a boil. Once boiling, reduce to low and slowly simmer 10-15 minutes until the liquid is absorbed.
7. Remove from heat and allow to cool for 5 minutes. Garnish with with sliced scallions before serving.