1 head cauliflower, “riced” in the food processor (just chop into large chunks, then add the chunks to the processor so they become rice-or-couscous-like in texture)
Several pieces of chicken (breast, thighs, or even livers & gizzards), cut into chunks
Several spicy, hot sausages, cut into chunks
4 Tbs. lard, coconut oil, or ghee (a highly saturated fat is best for cooking; ghee is appropriate if you include dairy)
1/2 Tbs crushed red pepper flakes (more or less depending on your HOT tolerance)
Dash of Thyme
1 Tsp. Saffron Threads
4 cloves garlic, crushed
1 small onion, chopped
4 carrots, chopped
1 red and 1 green pepper, chopped
1 c. cooked green peas
Vegetable or HOMEMADE chicken broth (I like Pacific Naturals veggie broth – the ingredient list is 100% crap-free)
Cook the chicken in a skillet in a few Tbs. oil, lard or ghee over medium-ish heat. Set aside and discard any excess water in the skillet.
Next, cook the sausage in the same skillet. Don’t worry about scraping up some remnants from the previous tenant. Set aside with the chicken.
Now add the remaining oil, lard or ghee to the empty skillet. Add onion, garlic and red pepper flakes. Saute for a few minutes over medium heat. Add carrots and peppers, stir and cover – cook until the carrots are somewhat softened; approximately 5 minutes.
Now add the peas, “riced” cauliflower and saffron, a splash of broth, and a dash of thyme. You can heat up the broth and steep the Saffron in it for about 15 minutes before adding to the mix. The Saffron won’t dissolve completely due to the shorter cook time for the cauli-rice, but it’s still completely delicious and doesn’t take away from the recipe.
Mix and allow flavors to meld for a few minutes at medium heat – unlike traditional paella, where the rice is allowed to simmer for much longer, the cauliflower rice is best when cooked only a few minutes.
Add garlic salt and black pepper, if desired, and enjoy.