Put saffron in ¼ cup hot water, let sit 15 min.  Rinse quinoa in a fine mesh colander under cold running water until water runs clear, about 10 minutes. Transfer to a bowl, cover with cold water and soak 15 minutes; drain and set aside.

Heat a deep wide pan over medium-high heat.  Add the quinoa and toast, stirring, until beginning to golden, 15-20 minutes. Transfer to a bowl and set aside.  Season chicken with salt and pepper and paprika.  Add 1 tablespoon oil to the pan and then add the chicken.  Brown on both sides and remove to a plate.  Add sausage, brown and remove to a plate.   Add the other 1 tablespoon oil to the pan and then add garlic, peppers, onion, salt and pepper. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes.

Stir in reserved quinoa, reserved saffron in water, tomatoes, and stock. Place chicken and sausage on top.  Bring to a boil, reduce heat to low and cook until liquid is slightly reduced, 15 -20 minutes.

Meanwhile, place the cauliflower on a baking sheet and toss with a little bit of oil.  Roast in a 400 degree oven for about 30 minutes.  Sprinkle with salt to taste.

Remove the paella from heat, top with cauliflower and mix in a bit and cover with a clean kitchen towel; let sit for 10 minutes. Uncover, season with salt and pepper and top with parsley and serve in the pan.

Note: This dish reheats well.  Some consider saffron to be kitniyot, it adds a nice complexity to this dish, but it can be left out on Passover.