Thanksgiving Cauliflower Stuffing
Prep Time: 10 minutes Cook Time: 20 minutes Servings: 6-8
Is devouring a big serving of warm stuffing your favorite part of the Thanksgiving feast? Already feeling deprived because you do not want to derail your diet? Then this recipe is for you! Okay, so you're probably getting sick of cauliflower by this point, but give this recipe a shot before you completely cross it off the list. Besides, what's better than a healthy Thanksgiving stuffing?
INGREDIENTS
2 heads of cauliflower
1 Tbsp extra virgin olive oil
1 yellow onion, diced
2 garlic cloves, minced
4 stalks of celery, finely chopped
3 cups of mushrooms, sliced
2 1/2 tsp dried sage
1 Tbsp poultry seasoning
1 tsp red wine vinegar
1 tsp sea salt, or to taste
1/4 tsp black pepper, or to taste
1/2 cup pecans, roughly chopped
INSTRUCTIONS
1) To make the cauliflower rice, chop cauliflower into large chunks, discarding the stems. Place the chunks in a food processor and pulse until broken down into rice-size pieces.
2) In a large skillet over medium-high heat, add oil, onions, garlic and celery. Sauté for 5-6 minutes, or until onions become translucent and fragrant.
3) Add cauliflower and cook for 10-12 minutes, or until cooked through producing a rice-like consistency, stirring frequently.
4) Add mushrooms and continue cooking for 5 minutes, or until the mushrooms begin to sweat.
5) Add all remaining ingedients, cook for 1-2 minutes, stirring until mixed.
6) Serve warm.
* This recipe will keep refrigerated for up to 5 days.
Per Serving: 1 cup - Calories: 120 | Fat: 7g | Protein: 5.5g | Net Carbs: 6.3g
