Cauliflower rice stuffing








Serves 8


Each serving provides 

3 green

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


  1. 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. 
  2. Add olive oil to a large skillet over medium-high heat.
  3. Add onions, garlic and celery and sauté for 5 mins 
  4. Add in cauliflower and cook for about 10 minutes, or until fully cooked.
  5. Add mushrooms and continue cooking until they’ve begun to sweat (about another 5 mins)
  6. Top with pecans, spices and vinegar and cook for 1 min.
  7. Serve warm or store in refrigerator for up to 5 days.

 

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