Not-Entirely Paella with Cauliflower Rice
Quiche-a-Week
Quiche-a-Week
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Ingredients

  • 4 big portions
  • 1 teaspoon of saffron threads, seeped in 2 tablespoons or so of hot water for 15 minutes
  • red pepper puree (3 red peppers, roasted for 40 mins at 475, pureed with 1 tablespoon of olive oil – you will use 3/4 to 1 cup and have lots left over)
  • 6 tomatoes on the vine
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves of garlic, minced
  • 1 1/2 teaspoons paprika
  • 1/4 teaspoon cayenne
  • salt
  • 1 fennel bulb, cut into 1/8th wedges
  • 1 small eggplant, cubed
  • some shiitake mushrooms, de-stemmed
  • 1 portobello mushroom cap, cubed
  • 1/2 half a large head of cauliflower, riced
  • 1 bell pepper, sliced
  • 2 or 3 tablespoons capers
  • NUTRITIONper serving estimation (1/4 dish + some puree)
  • 196 calories
  • 30 g carbs
  • 8 g fat
  • 7 g protein
  • 12 g fiber
  • 13 g sugar

Instructions

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