Cauliflower Stuffing
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
Ingredients
Scale
- 2 medium heads of cauliflower (roughly the 6 cups chopped)*
- 1 tbsp olive oil or butter
- 1 large yellow onion, diced
- 1 garlic clove, minced
- 3 stalks of celery, sliced thinly
- 3 cups of mushrooms, sliced
- 1/2 cup pecans, roughly chopped
- 2 1/2 tsp dried sage
- 1 tbsp poultry seasoning
- 1 tsp red wine vinegar
- 1 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Pulse cauliflower in a food processor until “rice” consistency is reached.
- Add olive oil to a large skillet over medium-high heat.
- Add onions, garlic and celery and sauté for 5 mins
- Add mushrooms and continue cooking until they’ve begun to sweat (about another 5 mins)
- Add in cauliflower and cook for about 5 minutes, or until fully cooked.
- Top with pecans, spices and vinegar and cook for 1 min.
- Serve warm or store in refrigerator for up to 5 days.
*if purchasing pre-“riced” cauliflower it comes out to roughly 4 cups
NOTE: This is not to be stuffed inside a turkey. Cook only on the stove top and serve alongside turkey.
Find it online: https://www.thehealthymaven.com/cauliflower-rice-stuffing/