Cauliflower Rice Paella

This classic Spanish dish gets a grain-free makeover using cauliflower in place of rice. Bonus: the cauli rice cuts down on cooking time, making this dish an easy weeknight option.

Prep Time
20 min
40 min


  • 2 tbsp extra-virgin olive oil
  • 8 oz large shrimp, peeled and deveined
  • 1 small yellow onion, diced
  • 1 red bell pepper, finely chopped
  • 4 cloves garlic, minced
  • 1½ tsp smoked paprika
  • 1/3 cup unsalted tomato paste
  • Pinch saffron powder
  • 6 cups frozen cauliflower rice, thawed and drained
  • ½ tsp each sea salt and ground black pepper
  • 1 cup low-sodium chicken broth
  • 8 oz fresh mussels
  • ¼ cup chopped fresh flat-leaf parsley
  • 4 lemon wedges, for serving


  1. In a large skillet on medium-high, heat oil. Add shrimp and cook for about 1 minute per side. Transfer to a plate and set aside.
  2. To skillet, add onion and cook for 5 minutes, until soft and starting to brown. Add bell pepper and cook for about 3 minutes. Add garlic and cook for 30 seconds, until fragrant. Stir in paprika, tomato paste and saffron. Cook for 3 minutes.
  3. Add the cauliflower rice, salt and pepper and stir well to coat. Add broth and simmer for 5 minutes. Place mussels on top then cover and simmer for 5 minutes, until shells are open (discard any that are still closed). Return shrimp to the pan and cook for 3 to 5 more minutes, until shrimp are heated through. Sprinkle with parsley and serve with lemon wedges.


Nutrition Information

  • Serving Size 1/4 of recipe
  • Calories 244
  • Carbohydrate Content 19 g
  • Cholesterol Content 93 mg
  • Fat Content 10 g
  • Fiber Content 6 g
  • Protein Content 23 g
  • Saturated Fat Content 1 g
  • Sodium Content 502 mg
  • Sugar Content 8 g
  • Monounsaturated Fat Content 6 g
  • Polyunsaturated Fat Content 2 g