Ingredients

• 1 head cauliflower, broken into florets
• 2 tablespoons hot water
• 1/2 teaspoon saffron threads
• 1/4 cup extra-virgin olive oil , divided
• 3 links sweet Italian chicken sausage, diced
• 1 large zucchini, chopped
• 1 yellow onion, chopped
• 1 carrot, grated
• 2 cloves garlic, or more to taste, minced
• 1/4 teaspoon ground cayenne pepper
• 1 (15 ounce) can artichokes, drained
• 3 cups chicken stock
• sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 cups snow peas

Instructions

1. Place cauliflower florets in a food processor; pulse into grains the size of rice.
2. Combine hot water and saffron threads in a small bowl; let stand for 3 minutes to infuse.
3. 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.
4. 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.
5. Remove paella from the heat and drizzle remaining 2 tablespoons olive oil on top.