2 1/4 tbsp avocado oil
1/4 large red onion, diced
2 cloves garlic, minced
1/4 bulb fennel, stems removed, bulbs sliced
1/4 medium butternut squash, cubed
1/4 lb Brussels sprouts, trimmed and halved
1 bay leaves
1/4 tsp paprika
1/2 tsp ground turmeric
1/4 tsp cayenne pepper
1/4 can beans (your choice), drained and rinsed
1 pinch saffron threads
3/4 cups vegetable stock, brought to a boil
1/4 can artichoke hearts, drained and rinse
1/4 cup pitted black olives, sliced
1/4 cup parsley, chopped
1/4 head cauliflower
Cut the cauliflower into florets and pulse in a food processor until a rice-like consistency is reached. Preheat the oven to 375 degrees.
Drizzle the cauliflower with oil and stir to combine.
Place parchment paper on a baking sheet and spread the cauliflower rice into an even layer.
Bake for 15 to 20 minutes, until it starts to brown.
In a large paella pan or shallow skillet, heat oil over medium-high heat until just hot.
Add onion and garlic and sauté, stirring frequently, until onion has softened (about 6 minutes).
Add the fennel, squash, and Brussels, and continue to sauté until all vegetables are soft and browned (about 25 minutes).
Stir in bay leaves, paprika, turmeric, and cayenne continue to sauté until spices are just fragrant (about 30 seconds).
Add saffron and beans.
Boil down for a minute, then add the boiling stock.
Stir in rice.
Reduce the heat to low and gently simmer paella until most of the liquid has been absorbed. Remove the paella pan from the heat. Scatter the artichoke over the rice and cover the pan tightly with foil.
Leave to rest for 10 minutes. Take off the foil.
Scatter the olives on top of the paella and sprinkle with parsley.
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