Cauliflower Paella

You can really fill up on veggies with this Paella! 

Makes 4 servings:

-4 cups roughly chopped cauliflower (about 1 medium head)
-1 cup chopped peppers
-8 ounces cooked organic meat (e.g. chicken, turkey, chorizo), or wild seafood (e.g. scallops, shrimp, salmon) or beans
-1 cup sliced onion
-3/4 cup organic chicken or vegetable broth
-3/4 cup sliced carrots
-2-3 TBSP high heat oil (e.g. coconut, avocado, almond, grape seed)
-1 TBSP chopped garlic
-1 TBSP lemon juice
-1 tsp turmeric
-1 tsp paprika
-1/4 tsp ground thyme
-1/4 tsp himalayan sea salt
-1/8 tsp cayenne pepper (optional)

Directions
-Pulse cauliflower in a blender in blender until reduced to rice-like pieces
-Transfer to bowl, and sprinkle 1/2 tsp turmeric, 1/2 tsp paprika. Mix well
-Chop up meat (if not using beans)
-Pour 2-3 TBSP of oil in medium size pan and add in vegetables + remaining 1/2 tsp turmeric and 1/2 tsp paprika, and 1/4 tsp himalayan sea salt, and 1/8 tsp cayenne if preferred. Bring to medium-high heat, and cook for about 5 minutes, or until vegetables are soft. 
-Add cauliflower and broth, and bring to boil- then reduce to simmer
-Cover and cook for 6 minutes
-Add meat or beans, then stir for about 5 minutes
-Add lemon juice and stir
-Cover and remove from heat, let stand for 10 minutes

-ENJOY!!