Name: Cauliflower Paella Pan
Prep time: 35 min
Cook time: 5 min
Total time: 40 min
Yield: 4 Portionen
Ingredients: 5 g Dulse algae flakes; 600 g Cauliflower; Sea salt; 2 EL Lemon juice; 80 g Onion(s); 1 Stück Clove of garlic; 120 g red pepper; 1 Dose Kidney beans; 1 Hand voll fresh parsley; 1 Stück Spring onions; 2 EL neutral oil of your choice; 0.5 TL Turmeric; 1 kl. TL Cumin; 1 TL sweet paprika powder; 1 TL Ras el-Hanout; Coarse chili flakes; 400 g diced tomatoes; 120 g pickled artichokes; 10 Stück pitted olives

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Description

This cauliflower paella pan is a vegetarian and vegan main course that can be prepared in about 40 minutes. The cauliflower is crushed to rice size and mixed with algae flakes, lemon juice and spices. Together with peppers, kidney beans, tomatoes and artichokes, a delicious and healthy meal is created, ideal for a light lunch or dinner.

Ingredients (19 ingredients)

Preparation (8 steps)

Soak algae flakes

Soak 5 g of Dulse algae flakes in water for 10 minutes, rinse and chop finely.

Chop and mix cauliflower

Thermomix® Setting

5 sec/Speed 5

Put 600 g of cauliflower in the mixing bowl and chop for 5 sec./level 5. Mix with sea salt, 2-3 tbsp lemon juice and the soaked algae flakes.

5 sec

Prepare vegetables

Cut 80 g of onion(s) into fine strips. Dice 1 clove of garlic. Cut 120 g red pepper into strips. Rinse 1 can of kidney beans with water. Chop 1 handful of fresh parsley. Finely slice 1-2 spring onions.

Sauté onions and garlic

Heat 2 tbsp of neutral oil of your choice in a pan. Sauté onion strips and garlic pieces until translucent. Add the pepper strips and fry briefly.

Fry cauliflower rice

Add the shredded cauliflower and continue to fry for about 3-4 minutes.

Season cauliflower rice and add tomatoes and beans

Season cauliflower rice with ½ tsp turmeric, 1 small tsp cumin, 1 tsp sweet paprika powder, 1 tsp Ras el-Hanout, sea salt and Coarse chili flakes. Fold in half of the spring onion rings. Add 400 g diced tomatoes and the beans.

Fold in artichokes and parsley and let simmer

Fold in 120 g pickled artichokes and chopped parsley. Let the dish simmer gently for another 5 minutes.

Season and serve paella

Season the paella with sea salt and chili flakes and lemon juice. If desired, garnish the paella with 10 pitted olives and serve sprinkled with parsley and spring onion rings.