Start by adding the olive oil to the paella pan and use it to level the pan so the oil settles in the center. Turn on the center burner of your paella pan to low heat. When the oil is hot, sprinkle in a couple pinches of salt (to reduce splattering) and add the pork ribs. Sauté the ribs until they are nicely browned.

Once the ribs are browned, move them to the edge of the pan with a spoon. In the center, add the crushed tomatoes to the oil. Sauté for 7-8 minutes, stirring occasionally and mixing with the ribs.

When the tomato is cooked down, add the cauliflower cut into pieces and stir to combine. Sprinkle with salt and cook for about 10 minutes.

After sautéing the cauliflower, add water until it reaches the edges of the paella pan (as shown in the first photo). Add a pinch of saffron, stir, and increase the heat. Wait for the broth to boil, then let it reduce until you can see the rivets of the pan’s handles (as in the second photo). Taste the broth and adjust the salt as needed—the cauliflower is quite sweet, so don’t be afraid to add more salt.

Add the rice and stir to distribute it evenly so it’s all covered by the broth. Lower the heat a bit and cook for 20 minutes from this point! Adjust the heat as needed: if after 10 minutes there’s little broth left, lower the heat to minimum; if there’s too much, increase the heat.