How to Cook Arroz Con Coliflor
If you are looking for a vegetable paella, I think this recipe I have here arroz con coliflor or cauliflower paella is what you are looking for.
Servings: 4 servings
- 1/4 cup olive oil
- 1 head garlic crushed
- 2 medium onions chopped
- 2 cups California rice
- 4 to 5 cups soup stock
- 1/2 kilo cauliflower divided into florets
- 1/2 cup garbanzos cooked
- 1-2 tsp. curry powder
- 1/4 tsp. saffron
- salt and pepper to taste
- 2 pcs hard boiled eggs sliced
For the soup stock:
- Beef or pork bones or combination
- 1 carrot cut into 1 inch pieces
- 2 stalks celery chopped
- 1 large onion quartered
- 1/2 tsp. peppercorns
How to cook Arroz Con Coliflor:
In a casserole, put all soup stock ingredients together and add enough water (at least 6 cups) to cover.
Simmer over low fire for 2 hours. Strain broth.
In a paellera or large skillet, heat olive oil, saute garlic, and onions, add rice and cook until it becomes opaque.
Add the soup stock. Arrange the cauliflower and garbanzos on top, sprinkle curry powder and saffron and season with salt and pepper.
Slice Chorizo de Bilbao may be added if you wish. Cook the rice for about 20 minutes. Garnish with the sliced eggs.