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Ingredients
  

  • 1 head cauliflower, shredded
  • 2 bell peppers, chopped
  • 1 cup baby Bella mushrooms sliced
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 2 stalks scallions, chopped, save a little for garnish
  • a handful cilantro chopped, save a little for garnish
  • 2 tablespoons avocado oil
  • 2 tablespoons tomato paste
  • 1 tablespoon chili paste, I use Harissa chili paste
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon turmeric
  • 1/4 cup vegetable stock
  • Juice of one lemon
  • sea salt and pepper to taste

..

FOR THE SHRIMPS AND CHICKEN

  • Juice of one lemon
  • 1 teaspoon lemon zest
  • sea salt and pepper
  • 2 tablespoons olive oil
  • 1 pound chicken breast, cut into strips
  • 1 pound wild caught shrimps, peeled, deveined, leave the tail on

Instructions
 

INSTRUCTIONS FOR THE CHICKEN AND SHRIMPS:

  • Add all ingredients in a bowl except the oil. Let the chicken and shrimps sit for at least 10 minutes to marinate. 
  • Heat a pan with oil. Add the shrimps cook for 30 seconds each side or until they turn pink. Use the same pan, add more oil if needed, add the chicken, cook through. Set the shrimps and the chicken aside. 

INSTRUCTIONS FOR THE CAULIFLOWER PAELLA:

  • Heat the pan with oil. Saute garlic and onion, season with smoked paprika, turmeric, tomato paste, chili paste, salt, and pepper, stir to mix. 
  • Add the bell peppers, Bella mushrooms, cauliflower, cilantro, scallions, stir to mix. Add the vegetable stock, cover, lower the heat simmer for 10 minutes or until tender. Remove from the heat, top with shrimps and chicken, and garnish with the remaining cilantro and scallions. Serve hot.