Recipe and Photo reprinted with permission from Detoxelicious

Vegan Cauli-Jambalaya Skillet Serves 4 to 6

Dena Dodd Perry | 1/30/2020, 11:59 a.m.


(2-pound) head cauliflower, trimmed and cut into small florets (7 to 8 cups)

2 to 4 tablespoons extra-virgin olive oil

1 pound vegan Spanish chorizo

11/2 teaspoon kosher salt

1 small yellow onion, diced

2 garlic cloves, finely chopped

14.5-ounce can whole tomatoes, with juice, crushed by hand

2 cups vegetable stock

1/2 tsp. saffron threads (It comes in a little bottle.)

1 cup frozen peas, thawed

1/4 cup finely chopped flat-leaf parsley’

1 tablespoon coconut liquid aminos

1 lemon, cut into wedges


Using a food processor fitted with a metal blade, pulse cauliflower in batches until reduced to the size of large grains; you should have about 4 packed cups. Or, better yet, see if your local health foodstore sells them in the pre-packed cauliflower rice packets. Get it. Set aside.

In a large, deep skillet, heat 2 tablespoons oil over medium-high heat. Add vegan chorizo and cook until sizzling and golden, 2 to 3 minutes. Using a slotted spoon, transfer chorizo to a large plate; set aside.

Return skillet to medium-high heat. Add cauliflower and salt and cook, stirring occasionally, until golden, about 5 minutes. Add onion and cook, scraping up any browned bits, until soft and translucent, about 5 minutes. Stir in garlic and cook 1 minute more. Stir in tomatoes, stock, and saffron and bring just to a boil.

Scatter chorizo over top of skillet contents. Reduce heat to medium, cover, and cook until thickened and fragrant about 5 minutes.

Stir in peas, and parsley and coconut aminos. Serve immediately, with lemon wedges on the side. You’ll love me for this recipe too!