Name: Cauliflower “Rice” Paella
Prep time: 15 minutes
Total time: 45 minutes
Yield: 4
Cuisine: Salad
Ingredients: ; 1 (12 ounces) package Mann’s Cauliflower “Rice”; 3 tablespoon olive oil, divided; 1 (12 ounces) soy crumbles or vegetable ground round; 3 cloves garlic, minced; ¾ teaspoon salt, divided; ½ teaspoon pepper, divided; 1 teaspoon smoked paprika; ¼ teaspoon red pepper flakes; 1 onion, finely chopped; 1 tablespoon fresh thyme, finely chopped; 3 cloves garlic, minced; 1 teaspoon turmeric; 1 tablespoon tomato paste; 1 cup canned tomatoes, diced; ½ cup vegetable broth; 3 bay leaves; 2 cups kale, chopped; ½ cup frozen peas, thawed; 1 tablespoon lemon juice; ¾ cup roasted red peppers, chopped; 2 tablespoons fresh parsley, finely chopped; lemon wedges; 

Ingredients

1 (12 ounces) package Mann’s Cauliflower “Rice”
3 tablespoon olive oil, divided
1 (12 ounces) soy crumbles or vegetable ground round
3 cloves garlic, minced
¾ teaspoon salt, divided
½ teaspoon pepper, divided
1 teaspoon smoked paprika
¼ teaspoon red pepper flakes
1 onion, finely chopped
1 tablespoon fresh thyme, finely chopped
3 cloves garlic, minced
1 teaspoon turmeric
1 tablespoon tomato paste
1 cup canned tomatoes, diced
½ cup vegetable broth
3 bay leaves
2 cups kale, chopped
½ cup frozen peas, thawed
1 tablespoon lemon juice
¾ cup roasted red peppers, chopped
2 tablespoons fresh parsley, finely chopped
lemon wedges

The Method

Heat 2 tablespoons oil in large skillet set over medium heat; cook soy crumbles, garlic, ¼ teaspoons each salt and pepper, smoked paprika and red pepper flakes for 5-7 minutes or until soy crumbles are browned and cooked through. Transfer to plate. Heat remaining oil in same skillet; cook onion, thyme, garlic and turmeric for 3-5 minutes or until onions start to soften. Stir in Cauliflower “Rice,” and remaining salt and pepper; cook 1-2 minutes or until well coated. Stir in tomato paste; cook for 1 minute. Stir in diced tomatoes, vegetable broth and bay leaves; bring to boil. Reduce heat and simmer for 3 to 5 minutes until Cauliflower “Rice” is tender-crisp. Stir in kale and peas; cook for about 3 minutes or until Cauliflower “Rice” is tender, kale is wilted and peas are heated through. Stir in lemon juice, soy crumbles and peppers; cook for about 2 minutes or until heated through. Remove bay leaves. Sprinkle with parsley and serve with lemon wedges. Tips: Substitute a pinch of saffron for turmeric if desired. Serve with hot cooked rice if desired. For a less-spicy soy crumble mixture, reduce or omit red pepper flakes.