Pulse cauliflower florets in a food processor until they are the size of rice.

Combine hot water and saffron threads in a small bowl; let stand for 3 minutes.

Heat 2 tablespoons olive oil in a paella pan over medium heat.

Add sausage; cook and stir until browned, about 5 minutes.

Stir in zucchini and onion; cook for 3 minutes.

Add saffron infusion, carrot, garlic, and cayenne pepper; cook for 1 minute.

Stir cauliflower "rice" and artichokes into the pan.

Cook and stir until slightly softened, about 3 minutes.

Pour in chicken stock; season with salt and pepper.

Bring to a boil; reduce heat and simmer until most of the stock is absorbed, about 10 minutes.

Stir in snow peas; simmer until all stock is absorbed, 3 to 5 minutes more.

Remove paella from the heat and drizzle remaining 2 tablespoons olive oil on top.