Cauliflower Stuffing
AMAZING!!!
I usually double the recipe!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 onion chopped
- kosher salt
- ground black pepper
- 1/4 cup fresh parsley chopped
- 1 cup mushrooms chopped
- 1/2 cup vegetable or chicken broth
- 1 tablespoon fresh sage
- 4 tablespoon butter or ghee
- 2 large carrots peeled and chopped
- 1 bag riced cauliflower-fresh
- 2 celery stalks chopped or thinly sliced
- 2 tablespoon fresh rosemary
- Carbohydrate 5.55943604223347 g
- Cholesterol 0 mg
- Fat 0.237537916774122 g
- Fiber 1.62981041578373 g
- Protein 1.01335895847242 g
- Saturated Fat 0.0716564167194132 g
- Serving Size 1 1 Serving (90g)
- Sodium 133.693116667944 mg
- Sugar 3.92962562644974 g
- Trans Fat 0.0619899166866259 g
- Calories 26 calories
1. Saute onion, carrot and celery in butter until soft-about 7-8 minutes 2. Add cauliflower and mushrooms, season with salt and pepper. cook until tender-about 8-10 minutes more 3. Add parsley, rosemary, sage, and stir until combines, then pour over vegetable broth and cover with lid. Cover until totally tender and liquid is absorbed-about 15 minutes 4. Serve
