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Ingredients
US|METRIC
4 SERVINGS
- 1 cauliflower (cut into florets)
- 2 tsp. coconut oil
- 1 onion (minced)
- 1 fennel bulb (coarsely chopped)
- 2 red bell peppers (sliced)
- 2 garlic cloves (crushed)
- 2 tsp. sweet paprika
- 1 tsp. ground turmeric
- 2 cups vegetable broth
- 1 pinch saffron strands
- 7 oz. fava beans
- 1 handful Italian parsley leaves (coarsely chopped)
- 1/2 lemon
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NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories180Calories from Fat25 |
| % DAILY VALUE |
| Total Fat2.5g4% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium560mg23% |
| Potassium1090mg31% |
| Protein9g |
| Calories from Fat25 |
| % DAILY VALUE |
| Total Carbohydrate32g11% |
| Dietary Fiber10g40% |
| Sugars9g |
| Vitamin A70% |
| Vitamin C300% |
| Calcium10% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Sarah Lashley 4 years ago
The flavor isn't very much like paella and I'm not sure why you need to cover the already partly-cooked cauliflower with broth. It makes everything really soggy if you don't cook it down and really overcooked if you do.