Choose a better option than bread stuffing this year for the holidays (or for any day). Enjoy the flavors you love, without the negative consequences.
Each serving provides
2 healthy fats
2 1/2 condiments
2 medium heads of cauliflower ( about 8 cups)
4 teaspoons olive oil
½ cup chopped onion
1 garlic clove, minced
4 stalks of celery, sliced thinly
3 cups of mushrooms, sliced
2.67 ounces pecans, roughly chopped
2 1/2 tsp dried sage
1 T poultry seasoning
1 tsp red wine vinegar
1 tsp sea salt
1/4 tsp black pepper
Pulse cauliflower in a food processor until “rice” consistency is reached. If buying cauliflower rice already riced ; I personally rice it more. It makes your rice stuffing so fluffy.
Add olive oil to a large skillet over medium-high heat.
Add onions, garlic and celery and sauté for 5 mins
Add in cauliflower and cook for about 10 minutes, or until fully cooked.
Add mushrooms and continue cooking until they’ve begun to sweat (about another 5 mins)
Top with pecans, spices and vinegar and cook for 1 min.
Serve warm or store in refrigerator for up to 5 days