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
Instructions
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.
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.
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.
Scatter the chorizo over top of skillet contents. Reduce the heat to medium, cover, and cook until thickened and fragrant about 5 minutes.
Stir in the peas, parsley, and coconut aminos. Serve immediately, with lemon wedges on the side.
Notes
Recipe and Photo reprinted with permission from Detoxelicious by Dena Dodd Perry; Balboa Press/2019.