SEAFOOD CAULIFLOWER PAELLA WITH WALNUT KALE PESTO
440g or 4 cups cauliflower rice
120g or ½ cup pumpkin puree (thick)
240g trevally fish
600ml seafood stock
250g or 2 roma tomatoes
300g seafood shells
2g or 2 bay leaf
40ml or 2 tablespoons apple vinegar
40g or 2 tablespoons tomato paste
30g or 2 small bunches fresh basil
67g or ½ cup kale
40g or 2 tablespoons walnuts
2.5g or ½ tablespoon nutritional yeast
60ml or 3 tablespoons olive oil
1. Steam all the seafood for 3 minutes over boiling water, remove the seafood, keeping the shells and set aside. Place the shells in a large pot and brown off, add the tomato paste then the rest of the ingredients. Cover with water and simmer for 20 minutes, remove any scum on top of stock, then strain.
2. Place all the pesto ingredients in a blender and pulse until combined.
3. Take half the stock and reduce by 2/3 and preserve the rest, then add the remaining ingredients and cook until the cauliflower and pumpkin thicken the paella, top with pesto.