FoodiQueen

Serves 8 Each serving provides  3 green 2 healthy fats 2 1/2 condiments 2 medium heads of cauliflower ( about 8 cu 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.