Cauliflower Jambalaya Skillet (Plant-Based & Gluten-Free)
Prep time
Cook time
Total time
For an even faster dish, some stores sell pre-packed cauliflower rice packets.
Recipe type: Entree
Cuisine: American
Serves: 4 to 6 servings
  • 1 (2-pound) head cauliflower, trimmed and cut into small florets (7 to 8 cups)
  • 2 to 4 tablespoons olive oil
  • 1 pound vegan Spanish chorizo (homemade or store-bought)
  • 1 1⁄2 teaspoons kosher salt
  • 1 small yellow onion, diced
  • 2 garlic cloves, minced
  • 2 cups vegetable stock
  • 1 (14.5-ounce) can whole tomatoes with juice, crushed
  • 1⁄2 teaspoon saffron threads
  • 1 cup frozen peas, thawed
  • 1⁄4 cup finely chopped flat-leaf parsley
  • 1 tablespoon coconut liquid aminos (can sub soy sauce or tamari)
  • 1 lemon, cut into wedges
  1. Using a food processor fitted with a metal blade, pulse cauliflower in batches until reduced to the size of large grains; you should have about 4 packed cups.
  2. In a large, deep skillet, heat 2 tablespoons oil over medium-high heat. Add the vegan chorizo and cook until sizzling and golden, 2 to 3 minutes. Using a slotted spoon, transfer the chorizo to a large plate.
  3. Return the skillet to medium-high heat. Add the cauliflower and salt and cook, stirring occasionally, until golden, about 5 minutes. Add the onion and sauté, scraping up any browned bits, until soft and translucent, about 5 minutes. Stir in the garlic and sauté 1 minute more. Stir in the stock, tomatoes, and saffron and bring just to a boil.
  4. Scatter the chorizo over top of skillet contents. Reduce the heat to medium, cover, and cook until thickened and fragrant about 5 minutes.
  5. Stir in the peas, parsley, and coconut aminos. Serve immediately, with lemon wedges on the side.
Recipe and Photo reprinted with permission from Detoxelicious by Dena Dodd Perry; Balboa Press/2019.
Recipe by Go Dairy Free at