This Chicken & Chorizo Cauliflower Keto Paella is an easy weeknight meal made in a single pot. A typical paella dish is made from rice, vegetables, chicken and chorizo or seafood. I replaced cauliflower with rice, which made this a keto-friendly dish.
Before you scroll to the recipe, below I’ve tried to answer any questions you may have, including storage tips, sourcing ingredients and substitutions
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Chicken & Chorizo Cauliflower Keto Paella Summary
- Ingredient tips
- Recipe tips
- Substitutions and sweetener tips
- Storage tips
- How many carbs in Chicken & Chorizo Cauliflower Keto Paella?
Is there anything that cauliflower can’t do?
The world has gone crazy for this Keto and LCHF miracle food, turning it into everything from fried rice to bread.
It got a little out of hand last year, and Australia hit a cauliflower shortage – the only available caulis were tiny, yellow and $6!!
That meant no Keto Paella for me… so now that they are back in season, we are eating ALL the keto cauliflower recipes.
Ingredients for Chicken & Chorizo Cauliflower Keto Paella
Keto Paella is pretty easy to make, but having a good food processor is key to making it even easier. I hate grating things for some reason, and cauliflower is one of the messiest things to grate.
I use a thermomix, which I bought as a treat to myself to stay motivated to keep cooking healthy.
I’m not crazy obsessed with it like some people, but it definitely saves a lot of time. I mostly use it for cauliflower rice and cauliflower mash!
You will need:
- Chorizo sausages
- Chicken
- Olive oil
- Cauliflower
- Brown onion
- Garlic cloves
- Capsicum
- Tomato
- Chicken broth
- Sweet smoked paprika
- Ground cumin
- Salt
- Pepper
- Chilli flakes
- Lemon wedges
For your cauliflower, the alternative to using a food processor is to use a manual grater. Watch those knuckles.
Substitutions and Ingredient tips
Keto paella, and spanish foods in general can be quite intense in flavour. The chorizo you use will have a big effect on how salty and spicy this dish is, so using a quality chorizo that you like the flavour of is key.
All of the other ingredients for this Keto Paella are pretty basic, but you could add other Keto vegetables besides the capsicum if you wanted.
Keto Paella is also great with seafood! Try some muscles and prawns instead of the chicken if you enjoy seafood paella normally.
If the flavours in this Keto Paella are a bit ‘intense’ I have had this with a spoon of sour cream or greek yoghurt before and it helps mellow everything out.
Tips for making Chicken & Chorizo Cauliflower Keto Paella
- PREPARE Prepare all ingredients as instructed above. Using 1 tablespoon of the olive oil, fry the chorizo sausage over medium heat in a large frying pan/paella dish. Fry until the chorizo is golden and crispy, then remove to paper towel, keeping the oil in the pan.
- COOK CHICKEN Add the chicken to the chorizo oil and cook over medium heat until cooked through. Remove the chicken, again retaining any oil left in the pan.
- SAUTÉ Add the remaining 1 tablespoon of olive oil to the pain along with the garlic and diced onion. Sauté over medium heat until the onion is translucent.
- CONTINUE TO SAUTÉ Add the sliced capsicum and continue to sauté until the capsicum is softening and the onion is lightly browned.
- ADD OTHER INGREDIENTS Add the tomato, chicken broth, paprika, cumin, salt, pepper and chilli flakes and stir to combine. Taste for additional salt, pepper and chilli as this will depend on the chorizo you used.
- SIMMER Let this mixture simmer down for 15 – 20 minutes until it has thickened and the tomato has broken down completely.
- COMBINE ALL INGREDIENTS Return the chorizo and chicken to the pan, along with the processed cauliflower and stir thoroughly to combine. Simmer over low heat until the cauliflower is tender and liquid absorbed. If it is looking a little dry, you can simmer with a lid on or add a splash more chicken broth. If it is looking to wet, leave the lid off and turn up the heat to medium, stirring regularly.
- SERVE Serve with lemon wedges and your favourite keto bread.
Use the best quality chorizo you can for this dish, as the chorizo oils are what flavours so much of the dish.
Don’t skimp on this important element and the rest of the Keto Paella will thank you later.
A wedge of fresh lemon is a must for me.
Storage tips
- Fridge: Store your keto paella in an airtight container in the fridge for up to 3 days.
- Freezer: This keto paella can be frozen into individual serves for up to 3 months. Cooked cauliflower rice is never quite the same after freezing, but fine for a quick meal when you’re short on time.
How many carbs in Chicken & Chorizo Cauliflower Keto Paella?
As you will see in the nutrition panel below, this Chicken & Chorizo Cauliflower Keto Paella has 5 grams of carbs and 1 grams of fiber per serve, so only 4 gram of net carbs.
SAVE CHICKEN & CHORIZO CAULIFLOWER KETO PAELLA TO PINTEREST FOR LATER
Other Similar Recipes You Might Like
Whole Keto Roasted Cauliflower
Keto Tabouleh Salad with Cauliflower
Keto Pizza Casserole with Cauliflower
Chicken & Chorizo Cauliflower Keto Paella
Ingredients
- 2 Chorizo sausages diced
- 400 grams of chicken thigh or breast, or left over roast chicken meat, diced
- 2 tbsp olive oil separated
- 1/2 head cauliflower grated or food processed to resemble rice
- 1 small brown onion diced
- 2 garlic cloves minced
- 1 red capsicum seeds removed and sliced
- 1 tomato diced
- 1 cup chicken broth homemade will add a lot of flavour
- 2 teaspoons sweet smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt may require more, depending on the saltiness of your chorizo
- ½ teaspoon pepper
- ½ teaspoon chilli flakes more or less to your taste
- Lemon wedges to serve
Instructions
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Prepare all ingredients as instructed above. Using 1 tablespoon of the olive oil, fry the chorizo sausage over medium heat in a large frying pan/paella dish. Fry until the chorizo is golden and crispy, then remove to paper towel, keeping the oil in the pan.
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Add the chicken to the chorizo oil and cook over medium heat until cooked through. Remove the chicken, again retaining any oil left in the pan.
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Add the remaining 1 tablespoon of olive oil to the pain along with the garlic and diced onion. Sauté over medium heat until the onion is translucent.
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Add the sliced capsicum and continue to sauté until the capsicum is softening and the onion is lightly browned.
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Add the tomato, chicken broth, paprika, cumin, salt, pepper and chilli flakes and stir to combine. Taste for additional salt, pepper and chilli as this will depend on the chorizo you used.
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Let this mixture simmer down for 15 – 20 minutes until it has thickened and the tomato has broken down completely.
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Return the chorizo and chicken to the pan, along with the processed cauliflower and stir thoroughly to combine. Simmer over low heat until the cauliflower is tender and liquid absorbed. If it is looking a little dry, you can simmer with a lid on or add a splash more chicken broth. If it is looking to wet, leave the lid off and turn up the heat to medium, stirring regularly.
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Serve with lemon wedges and your favourite keto bread.
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This is awesome, I used to make a similar dish with rice and I think this one is even better than that. It tastes great, the cauliflower works really well with it, even our 19 year old enjoyed it, totally should give this one a go. You can add prawns as well, would be excellent
Wow thanks Mick! Cauliflower never fools anyone as rice, but it can be delicious as it’s own recipe for sure. Prawns is a great idea 🙂