Vegetarian cauliflower rice paella with eggs

Chop the cauliflower in a food processor or mincer to obtain the rice.

Cut the peppers and the onion. Fry them in a frying pan with two spoonfuls of EVOO until they are almost done. Clean the mushrooms and add them to the pan. Drain the canned peas and add them as well. Let it sauté for a couple of minutes.

Add all the spices and a little salt. I use a special one for natural paella that has turmeric and cumin among others. It gives a lot of flavor and yellow color. Mix everything together and add the cauliflower, stirring to get some flavor.

Pour the vegetable broth into the pan and cover with a lid to let some of the steam escape. Cook for about 8 minutes or until the cauliflower has the hardness we like. Taste and correct the salt.

I accompany it with a grilled egg that provides the protein and the yolk becomes the sauce for the paella. But it can be mixed with seafood, chicken or whatever can go well with a conventional paella.