This hearty but low-carb cauliflower riced stuffing will convince your Thanksgiving guests to jump on board the cauliflower rice train! This will be your little secret to get your guest to eat more veggies! Plus it’s ready in under 20 minutes. Makes 4 cups, 1 cup per serving.
2 medium heads of cauliflower
1 Tbsp. extra virgin olive oil
1 large yellow onion, diced
1 garlic clove, minced
4 stalks of celery, sliced thinly
3 cups of mushrooms, sliced
½ cup peeled carrot (1 in. length), peeled thinly
2 1/2 tsp dried sage
1 Tbsp. poultry seasoning
1 tsp. red wine vinegar
1 tsp. sea salt
1/4 tsp black pepper
2 tsp. parsley flakes, crushed
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, carrots 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 spices and vinegar and cook for 1 min.
Serve warm or store in refrigerator for up to 5 days.
Nutritional InformationCalories: 96
Protein: 4.5 grams
Fats: 3.9 grams
Carbs: 13.3 grams
Sugar: 5.9 grams