This low-carb version of paella is quick and easy, unlike the original. The cauliflower “rice” takes on a golden glow, thanks to saffron, and the dish gets a bit of smoky flavor from the paprika. A crown of seared shrimp makes it irresistible.

Active time: 30 minutes | Total time: 35 minutes

Cauliflower Paella With Shrimp

Ingredients

• 1/2 large (7-in diameter) cauliflower head 
• 1 tbsp olive oil, divided
• 1 cup (149g) red bell pepper, chopped
• 1 cup (160g) yellow onion, chopped
• 1/4 tsp salt
• 2 tbsp dry white wine
• 1/8 tsp saffron, crumbled
• 1/2 tsp smoked paprika
• 1 cup (118g) shelled edamame
• 1/2 cup (30g) fresh parsley, chopped
• 8 oz (230g) large shrimp, about 16

Directions

Trim the base of the cauliflower, and cut the florets and stems into 1 1/2-inch chunks. Place about half the cauliflower into the bowl of a food processor and pulse, chopping to the size of rice. Scrape into a bowl and repeat with the remaining cauliflower. Reserve.

In a large sauté pan, drizzle 1 tsp of olive oil. Place over medium-high heat for a few seconds before adding the cauliflower, pepper and onion and salt. Stir to sauté for about 2 minutes. Add the wine, saffron and paprika and stir, cover the pan and bring to a boil, cook for about 6 minutes to soften the vegetables. Remove the lid and stir in the edamame, cooking until the pan is nearly dry. Keep warm, and stir in the parsley just before serving.

For the shrimp, place a large sauté pan over high heat and drizzle with the remaining 2 tsp olive oil. Place the shrimp in the pan and when they start to sizzle, lower the heat to medium. Cook the shrimp for about 2–3 minutes per side, turning with a spatula. If desired, season to taste with salt.

Serve 1 cup paella topped with 4 cooked shrimp.

Serves: 4 | Serving Size: 1 cup paella plus 4 shrimp

Nutrition (per serving): Calories: 198; Total Fat: 6g; Saturated Fat: 1g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 2g; Cholesterol: 91mg; Sodium: 254mg; Carbohydrate: 18g; Dietary Fiber: 6g; Sugar: 8g; Protein: 19g

Nutrition Bonus: Potassium: 856mg; Iron: 14%; Vitamin A: 52%; Vitamin C: 239%; Calcium: 11%

Originally published June 1, 2019; Updated July 2026