Caulirice Seafood Paella

So I tried Paella the 2nd time I visited the Dominican Republic and I loved it but I couldn’t over indulge because it was carb loaded. So I decided to put my own healthy spin on it and swapped out the rice with caulirice. Serve this one up at your next dinner party (Post-Quarantine) and your guests will be amazed! This delicious recipe features so many brain-boosting ingredients including omega-3 rich seafood and powerful, anti-inflammatory spices. 

INGREDIENTS

• 1 large head cauliflower
• 2 tbsp extra virgin olive oil
• 1 med red onion diced
• 3 cloves garlic minced
• 2 yellow and green bell pepper diced
• 1 tsp tumeric
• 1 tsp black pepper
• 1 tsp salt
• 12 oz muscles precooked mussels
• 12 oz raw shrimp peeled and deveined
• 1/2 cup white wine
• 1 tbsp chicken bouillon base
• 3 tbsp fresh parsley chopped

Instructions

1. Place cauliflower florets into a food processor or blender. Pulse for about 10-20 seconds until cauliflower resembles a rice texture. Do not over pulse, or it will become mushy. Set aside.
2. Heat a large skillet over medium heat. Add 2 tbsp oil, then saute garlic and onion for 3-4 minutes. Add precooked mussels, chicken bouillon base and cook for 4-5 minutes. Deglaze pan with white wine and cook for another 5 mins, so the alcohol can evaporate.
3. Now remove the muscles and set aside. Then add bell pepper and cauliflower rice. Continue to saute for 5-6 minutes, consistently stirring.
4. Now add turmeric and black pepper. Let it simmer for 5 mins. Then add the shrimp…bury them in the cauli rice mixture and let it simmer for another 5 mins.
5. Then place mussels back in the pan by carefully arranging them around the shrimp. Reduce the heat to a simmer, and let the flavors meld while the shrimp cooks for another 5 minutes. 
6. Add parsley (if using) for garnish. Serve warm.

Recipe Notes

**You can use pre-cooked mussels

***You can omit the white wine and use1/2 cup chicken stock instead.