Gulf Shrimp & Sausage Paella
Serves 4-6
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For the Cauliflower Paella:
1 head cauliflower, roughly chopped
1/2 C Spanish onion, minced
1/4 C Green Bell Pepper, small dice
1/4 C Red Bell Pepper, small dice
1/2 C Carrot, small dice
1/2 C Zucchini Squash, small dice 
1 T Garlic, minced
1/4 C Spinach, chiffonade
1 pinach saffron
1 tsp Salt
1/4 tsp Black Pepper
1 T EVOO
1 T Parsley, finely chopped
1 lb Gulf Shrimp, peeled and deveined
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Instructions:
PULSE the roughly chopped cauliflower in a food processor until it resembles grains of rice.
SAUTE the onion, peppers, carrot, squash, and garlic in the olive oil.
ADD the pinch of saffron if you have it and allow it to bloom slightly in the oil.
ADD the cauliflower rice to the saute pan and gently cook.
WILT the spinach in the hot cauliflower mix and adjust seasoning as necessary.
CHAR GRILL the shrimp (or saute them if you'd prefer).
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For the sausage:
1 lb ground pork
1 1/2 tsp sweet paprika
1 1/2 tsp smoked paprika
1 T garlic, minced
1 tsp parsley, finely chopped
1 tsp oregano, finely chopped
1 tsp salt
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Instructions:
MIX the meat well with the spices.
PRESS the pork into a sheet tray or oven-safe baking dish.
BAKE the sausage at 350* for 10-15 minutes, until cooked through.
COOL the sausage.
TEAR the sausage into bite-size pieces and toss with the shrimp before serving. 
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For the Garlic Aioli:
2 large cloves garlic
1 egg
1 tsp dijon mustard
1 T white wine vinegar
1/2 tsp salt
1 T water
1 C Grapeseed oil (or avocado, sunflower-- any neutral flavor oil)
1/2 C EVOO
1 T chives, finely chopped
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Instructions:
ROAST the garlic in the olive oil by simmering it on the stove until it is soft. Do not brown the garlic!
COOL the garlic before starting the aioli.
ADD the roasted garlic, egg, vinegar, salt, and water to a food processor.
BLEND until these components are combined.
WITH the processor on, gradually stream in the oil mixture (use the roasted garlic EVOO and the grapeseed oil).  
ADD all the oil until your aioli is fully emulsified.  Add more water if the aioli is too thick.
FOLD in the chives.  Adjust seasoning as necessary.
SERVE aioli on the side of your paella or drizzle it over the top of the completed dish.
GARNISH with parsley and lemon wedges!
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