I love rice. It is a fantastic carrier of sauces and a great filler for dishes like jambalaya and the dish it’s descended from, paella. Unfortunately, when you cut out carbs, rice is on the no-no list.

So, I decided to try a paella/jambalaya thing using riced cauliflower. This was a risky proposition, as I hate cauliflower. But hey, what’s life without a little experimentation?

Here’s what you’re gonna need:

• 8 oz chorizo sausage
• 1 lb smoked sausage, sliced
• 4 tbs olive oil, divided
• 1 1/2 tsp smoked paprika
• 1 tsp oregano
• 1 large onion, chopped
• 1 large bell pepper, chopped
• 3 cloves of garlic, minced
• 1 tsp crushed red pepper flakes
• 2 bags (about 4 cups) frozen riced cauliflower
• 1 pinch saffron threads
• 1 tsp dried parsley
• 1 lemon, zested
• 1/2 cup water
• 1 lb shrimp, peeled and deveined
• Salt & pepper to taste

1. Okay, throw that chorizo into a skillet over medium-high heat and cook it up, then drain off that chorizo grease.
2. Now dump in the smoked sausage and 2 tbs of the olive oil. When it’s heated up, put in the paprika, oregano, onion and pepper and cook until the veggies are starting to soften, about 5 minutes. Remove from heat, for now.
3. In another skillet, heat up the rest of the olive oil over medium-high heat. When it’s hot, put in the garlic and cook until fragrant, about 30 seconds, or so.
4. Stir in the red pepper flakes and cook those for about 30 – 45 seconds.
5. Add in the frozen riced cauliflower, saffron, parsley, lemon zest, and water. let the water cook off while stirring occasionally.
6. Put the meat mix back on the heat and add the shrimp. Cook until the shrimp is done.
7. Put some of the cauliflower stuff in a bowl, top with the meat mix. I sprinkled some creole seasoning on top of mine, but you could try it and see if you think it needs anything else. Some hot sauce could add a nice layer of flavor to it.