Artichoke and Chicken Sausage Cauliflower “Paella”
Prep 25m Cook 27m Additional 3m Ready In 55m
Servings 4 servings Calories 427.3

I just love a great one-pot dish that makes everyone go wow. I prepare, cook, and serve right out of my beautiful braising pan. You can also use your paella pan. Thank you to D&D Market (the new Wethersfield, CT store) for the fresh ingredients to make this great recipe. Using cauliflower as your rice makes this dish a perfect paleo side dish or main course! This is also a stove-to-table dish without any mess in 30 minutes!

Recipe Ingredients

  • 1 head cauliflower, broken into florets
  • 2 tablespoons hot water
  • ½ teaspoon saffron threads
  • ¼ cup extra-virgin olive oil , divided
  • 3 links sweet Italian chicken sausage, diced
  • 1 large zucchini, chopped
  • 1 yellow onion, chopped
  • 1 carrot, grated
  • 2 cloves garlic, or more to taste, minced
  • ¼ teaspoon ground cayenne pepper
  • 1 (15 ounce) can artichokes, drained
  • 3 cups chicken stock
  • sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 ½ cups snow peas

Cooking Directions

  1. 1 Place cauliflower florets in a food processor; pulse into grains the size of rice.
  2. 2 Combine hot water and saffron threads in a small bowl; let stand for 3 minutes to infuse.
  3. 3 Heat 2 tablespoons olive oil in a paella pan over medium heat. Add sausage; cook and stir until browned, about 5 minutes. Stir in zucchini and onion; cook for 3 minutes. Add saffron infusion, carrot, garlic, and cayenne pepper; cook for 1 minute.
  4. 4 Stir cauliflower "rice" and artichokes into the pan. Cook and stir until slightly softened, about 3 minutes. Pour in stock; season with salt and pepper. Bring to a boil; reduce heat and simmer until most of the stock is absorbed, about 10 minutes. Stir in snow peas; simmer until all stock is absorbed, 3 to 5 minutes more.
  5. 5 Remove paella from the heat and drizzle remaining 2 tablespoons olive oil on top.

Nutrition Facts

  • Calories 427.3
  • Carbohydrate 32 g
  • Cholesterol 25.6 mg
  • Fat 26.9 g
  • Fiber 10.4 g
  • Protein 18.1 g
  • Saturated Fat 6.4 g
  • Sodium 2195.6 mg
  • Sugar 9 g

Chef's Notes

Substitute vegetable stock for the chicken stock if desired; Use mild or hot sausage as preferred.


  1. This was odd. It wasn’t remotely close to a paella and tasted more like a stuffed cabbage. Hubby liked it, and I thought it was just okay. 3 cups of liquid was too much, and it never cooked off completely for us, so it was pretty soupy.
  2. This tasted good and looked nice in the pan. However, once scooped into bowls, it looked awful. The leftovers looked even worse the next day -- they turned an awful shade of grey. Even though we all knew it tasted good, we had a hard time eating the leftovers because they were just so ugly. - Read more ...
  3. I added a little shrimp and red peppers. it was great!
  4. We really liked this dish. It looked like a beautiful feast in the pan, and it did not disappoint! Satisfying to the eye and to the tongue, it was a warm, filling lunch on a cold day in January! My only change was to use turkey sweet Italian sausage, as that was all I could - Read more ...
  5. This was fun to make for something different. For extra flavor I added paprika oregano and lemon juice. Quite yummy!