Vegetable paella with cauliflower

Ingredients:

• 1.5 cups round grain rice or arborio
• 2 cups cauliflower florets
• 250 g of sliced ​​mushroom mixture
• 1/4 cup olive oil
• 3 green onions, chopped (white and green parts separately)
• 3 cloves garlic, minced
• 1 tsp mild smoked paprika
• 1/2 cup dry white wine
• 1 large red pepper, cut into strips
• 10 pitted olives, halved
• 2 tbsp chopped parsley

Preparation:

1. Heat 3 cups of water in a saucepan over high heat until steaming; reduce heat to low and cover to keep warm. Heat 1 tablespoon of olive oil in a paella pan or very large skillet over medium-high heat. Add the cauliflower and season with salt and pepper. Cook, stirring, until browned, about 2 minutes. Transfer to a bowl.
2. Add another 2 tablespoons of olive oil to the pan. Spread the mushrooms in an even layer, season with salt and pepper. Turn the heat to high and cook for 4-5 minutes, stirring, until browned and softened.
3. Add the remaining 1 tablespoon olive oil, the white part of the onion, garlic, and paprika; stir for 30 seconds, until the paprika is toasted. Stir in the wine and cook until the pan is almost dry, about 1 minute.
   
   Add 3 cups of hot water, cauliflower, rice, 1 teaspoon of salt, and a few grinds of pepper. Stir once to evenly distribute the ingredients, then do not stir again. Bring to a boil, then reduce heat to medium-low; cover with a lid or foil and simmer until the liquid is absorbed and the rice is tender, about 15 minutes.
4. Top with peppers and olives. Increase the heat to medium to crisp the bottom, moving the pan to ensure even browning, about 1 more minute. Sprinkle with parsley and green onions.
   
   Vegetarian recipe Paella with green beans.