Artichoke And Chicken Sausage Cauliflower Paella Recipes

ARTICHOKE AND CHICKEN SAUSAGE CAULIFLOWER "PAELLA"

Steps:

• Place cauliflower florets in a food processor; pulse into grains the size of rice.
• Combine hot water and saffron threads in a small bowl; let stand for 3 minutes to infuse.
• Heat 2 tablespoons olive oil in a paella pan over medium heat. Add sausage; cook and stir until browned, about 5 minutes. Stir in zucchini and onion; cook for 3 minutes. Add saffron infusion, carrot, garlic, and cayenne pepper; cook for 1 minute.
• Stir cauliflower "rice" and artichokes into the pan. Cook and stir until slightly softened, about 3 minutes. Pour in stock; season with salt and pepper. Bring to a boil; reduce heat and simmer until most of the stock is absorbed, about 10 minutes. Stir in snow peas; simmer until all stock is absorbed, 3 to 5 minutes more.
• Remove paella from the heat and drizzle remaining 2 tablespoons olive oil on top.

ARTICHOKE AND CHICKEN SAUSAGE CAULIFLOWER "PAELLA"

Steps:

• Place cauliflower florets in a food processor; pulse into grains the size of rice.
• Combine hot water and saffron threads in a small bowl; let stand for 3 minutes to infuse.
• Heat 2 tablespoons olive oil in a paella pan over medium heat. Add sausage; cook and stir until browned, about 5 minutes. Stir in zucchini and onion; cook for 3 minutes. Add saffron infusion, carrot, garlic, and cayenne pepper; cook for 1 minute.
• Stir cauliflower "rice" and artichokes into the pan. Cook and stir until slightly softened, about 3 minutes. Pour in stock; season with salt and pepper. Bring to a boil; reduce heat and simmer until most of the stock is absorbed, about 10 minutes. Stir in snow peas; simmer until all stock is absorbed, 3 to 5 minutes more.
• Remove paella from the heat and drizzle remaining 2 tablespoons olive oil on top.

ARTICHOKE AND CHICKEN SAUSAGE CAULIFLOWER "PAELLA"

Steps:

• Place cauliflower florets in a food processor; pulse into grains the size of rice.
• Combine hot water and saffron threads in a small bowl; let stand for 3 minutes to infuse.
• Heat 2 tablespoons olive oil in a paella pan over medium heat. Add sausage; cook and stir until browned, about 5 minutes. Stir in zucchini and onion; cook for 3 minutes. Add saffron infusion, carrot, garlic, and cayenne pepper; cook for 1 minute.
• Stir cauliflower "rice" and artichokes into the pan. Cook and stir until slightly softened, about 3 minutes. Pour in stock; season with salt and pepper. Bring to a boil; reduce heat and simmer until most of the stock is absorbed, about 10 minutes. Stir in snow peas; simmer until all stock is absorbed, 3 to 5 minutes more.
• Remove paella from the heat and drizzle remaining 2 tablespoons olive oil on top.

ARTICHOKE AND CHICKEN CASSEROLE

Steps:

• Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a large bowl, combine chicken, artichokes, soup, cheese, mayonnaise, milk, garlic, onion powder and pepper. Drain pasta; add to chicken mixture., Transfer to a greased 2-qt. baking dish. Sprinkle with croutons. Bake, uncovered, until heated through and bubbly, 25-30 minutes.