Shrimp and Chorizo Jambalaya with Cauliflower Rice

Instructions:

1. Step 1:

   Place cauliflower in a food processor and pulse until finely chopped, the texture of rice. (Alternatively, grate on the large holes of a box grater.) Set aside.

2. Step 2:

   Peel and dice onion. Dice veggie chorizo.

3. Step 3:

   In a medium skillet, heat olive oil over medium heat. Add onion, garlic, veggie chorizo and bell pepperss. Cook 5 to 6 minutes, until veggie chorizo begins to brown and peppers soften.

4. Step 4:

   Stir in diced tomatoes, chicken broth, smoked paprika, dried thyme, cumin and cayenne. Bring to a boil, then reduce heat to medium-low, cover and simmer 15 minutes.

5. Step 5:

   Mix cauliflower into skillet and continue to simmer another 10 minutes, stirring occasionally, until cauliflower is tender.

6. Step 6:

   Add shrimp and cook 5 minutes more, until shrimp are pink and opaque. Season with salt and pepper to taste.