Smoky Cauliflower Rice Paella with Sweet Peppers and Lemon Herb Gremolata

Ingredients

• •1 medium head of cauliflower, riced (about 4 cups)
• •2 tablespoons olive oil
• •1 medium red bell pepper, thinly sliced
• •1 medium yellow bell pepper, thinly sliced
• •1 small onion, finely chopped
• •3 garlic cloves, minced
• •1 cup cherry tomatoes, halved
• •1 teaspoon smoked paprika
• •1/2 teaspoon ground turmeric
• •1/2 teaspoon ground cumin
• •1/4 teaspoon cayenne pepper, optional
• •1/2 cup vegetable stock
• •1 cup frozen peas, thawed
• •Salt and pepper to taste
• •1/4 cup fresh parsley, finely chopped (for gremolata)
• •1 tablespoon lemon zest (for gremolata)
• •1 tablespoon lemon juice (for gremolata)
• •1 tablespoon olive oil (for gremolata)

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large skillet over medium heat.

2. 2

   Add the chopped onion and cook until soft and translucent, about 5 minutes.

3. 3

   Stir in the minced garlic and cook for an additional 1 minute.

4. 4

   Add the red and yellow bell peppers to the skillet and cook for 5 minutes, stirring occasionally, until softened.

5. 5

   Sprinkle in the smoked paprika, ground turmeric, ground cumin, and cayenne pepper (if using). Stir well to coat the vegetables in the spices.

6. 6

   Add the riced cauliflower and cherry tomatoes to the skillet, stirring to combine.

7. 7

   Pour in the vegetable stock, cover, and cook for 10 minutes, or until the cauliflower is tender and the liquid is mostly absorbed.

8. 8

   Stir in the peas and cook for an additional 2 minutes. Season with salt and pepper to taste.

9. 9

   In a small bowl, mix together parsley, lemon zest, lemon juice, and 1 tablespoon of olive oil to make the gremolata.

10. 10

    Remove the skillet from heat and spoon the gremolata over the paella just before serving.