Cauliflower and Bean Paella

Name: Cauliflower and Bean Paella
Yield: Serves 4
Cuisine: Europe, Spanish & Portuguese
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 (15-ounce) can, butter beans, rinsed; 3 1/2 cups, chicken broth or vegetable broth; , Lemon wedges (optional)

Main Courses
Europe
Spanish & Portuguese
Pasta, Grains, Rice & Beans
Fruits & Vegetables
Vegetables
Rice
Beans

By Lan Lam ･ Appears in Cook's Illustrated July/August 2021, America's Test Kitchen TV

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.

SERVES 4

TIME 1¼ hours

Why This Recipe Works

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