Cauliflower and Bean Paella

Cauliflower and Bean Paella

1 servings
Swapping out proteins for vegetables isn't just about replacing the pieces that crown this Spanish rice dish. It's also about replacing what the proteins add to the rice.

Ingredients

  • 3 tablespoons

    extra-virgin olive oil, divided

  • 2½ cups 2- to 2½-inch

    cauliflower florets

  • ¾ teaspoon

    table salt, divided

  • 6 ounces

    green beans, trimmed and cut into 2- to 2½-inch pieces

  • 1

    red bell pepper, stemmed, seeded, and chopped fine

  • 1 tablespoon

    tomato paste

  • 3

    garlic cloves, minced

  • 1 teaspoon

    smoked paprika

  • ¼ teaspoon

    saffron threads, crumbled

  • 1/4 cup

    dry sherry

  • 1 cup Calasparra or

    Bomba rice

  • 1 can

    butter beans, rinsed, 15-ounce

  • 3 1/2 cups

    chicken broth or vegetable broth

  • Lemon wedges, optional

Directions

  1. 1

    Heat 1½ tablespoons oil in 12-inch skillet over medium heat until shimmering. Add cauliflower and ¼ teaspoon salt and cook, stirring frequently, until cauliflower is spotty brown, 3 to 5 minutes. Add green beans and ¼ teaspoon salt. Continue to cook, stirring frequently, until green beans are dark green, 2 to 4 minutes longer. Transfer vegetables to bowl.

  2. 2

    Heat remaining 1½ tablespoons oil in now-empty skillet over medium heat until shimmering. Add bell pepper and remaining ¼ teaspoon salt and cook, stirring occasionally, until bell pepper starts to brown, 7 to 10 minutes. Add tomato paste and cook, stirring constantly, until bell pepper pieces are coated in tomato paste, about 1 minute. Add garlic, paprika, and saffron and cook, stirring constantly, until fragrant, about 30 seconds. Stir in sherry and cook, stirring frequently, until excess moisture has evaporated and bell pepper mixture forms large clumps, 1 to 2 minutes.

  3. 3

    Add rice and stir until very well combined. Off heat, smooth into even layer. Scatter butter beans evenly over rice. Scatter cauliflower and green beans evenly over butter beans. Gently pour broth all over, making sure rice is fully submerged (it's OK if parts of vegetables aren't submerged).

  4. 4

    Bring to boil over high heat. Adjust heat to maintain gentle simmer and cook until broth is just below top of rice, 12 to 17 minutes. Cover and cook until rice is cooked through, about 5 minutes. Uncover and cook until rice pops and sizzles and all excess moisture has evaporated (to test, use butter knife to gently push aside some rice and vegetables), 3 to 7 minutes. (If socarrat is desired, continue to cook, rotating skillet quarter turn every 20 seconds, until rice on bottom of skillet is well browned and slightly crusty [use butter knife to test], 2 to 5 minutes longer.) Let rest off heat for 5 minutes. Serve, passing lemon wedges separately, if using.

Cauliflower and Bean Paella

Cauliflower and Bean Paella

1 servings

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About this Recipe

Craving the vibrant flavors of paella but looking for a hearty, satisfying meat-free option? This Cauliflower and Bean Paella delivers all the authentic Spanish notes you love, with vegetables taking center stage.

What makes this recipe truly special is its thoughtful approach to a plant-based paella. It's not just about removing protein; it's about replacing what those proteins contribute to the rice's richness and texture. With fragrant saffron, robust smoked paprika, and the unique absorption qualities of Calasparra or Bomba rice, every bite is infused with deep, savory flavor. The dry sherry adds a crucial layer of complexity, truly elevating the dish.

Prepare for a wonderfully aromatic experience as the saffron and smoked paprika perfume your kitchen. You'll enjoy tender cauliflower florets and crisp-tender green beans, beautifully integrated with creamy butter beans and perfectly cooked, toothsome paella rice. Each spoonful offers a delightful interplay of textures and earthy, bright flavors, making for a truly comforting yet exciting meal that feels both wholesome and indulgent.

Customization & Variations

  • Broth Swap: While chicken broth provides a savory depth, easily make this a fully vegetarian paella by using vegetable broth.
  • Bean Varieties: Feel free to experiment with other cooked white beans, such as cannellini beans, if butter beans aren't available.
  • Vegetable Additions: Consider adding other quick-cooking vegetables like frozen peas, chopped artichoke hearts, or a handful of fresh spinach towards the end of cooking for extra color and nutrients.
  • Sherry Alternative: If you prefer to avoid alcohol, a dry white wine can be substituted, or you can simply use an equal amount of additional broth.

This vibrant paella is perfect for a comforting weeknight dinner, yet elegant enough to impress guests at a weekend gathering. Serve it directly from the pan, garnished generously with lemon wedges to brighten every bite.

Frequently Asked Questions