Description
Low-carb cauliflower stuffing that’s grain-free and gluten-free with cauliflower rice. Made in one-pan on the stovetop for a quick nutritious holiday side.
Ingredients
- 1 TBSP avocado oil (sub veggie broth if oil-free)
- 1/2 white onion, chopped
- 2 large carrots, peeled and finely diced
- 2 celery stalks, chopped or thinly sliced
- 1 package Cece’s Veggie Co. Organic Riced Cauliflower
- 1 cup (8-oz.) package baby bella mushrooms, chopped
- 1 small head cauliflower, roughly chopped
- 1/4 tsp garlic powder
- pinch of Himalayan sea salt
- freshly ground black pepper
- 1/4 cup freshly chopped parsley or thyme
- 2 TBSP freshly chopped rosemary
- 1 tsp ground sage
- 1/4 cup low-sodium vegetable broth
Instructions
- Heat the avocado oil to a large skillet over medium-heat.
- Once it’s warm, add the onion, carrot, and celery and sauté the vegetables until they’re soft, about 7 to 8 minutes.
- Add the cauliflower rice, chopped cauliflower and mushrooms and season them with garlic powder, salt and pepper. Mix the vegetables and cook them until they’re tender, about 7-8 minutes more.
- Add in the parsley, rosemary, and sage and stir everything until it’s combined. Pour the vegetable broth over the mixture and heat until all the liquid is absorbed.
- Serve the Stovetop Cauliflower Rice Stuffing warm. Store any leftovers in the refrigerator for 3-5 days and reheat before serving.
Notes
Adapted from The Food Network
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Appetizer, Side
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Grain-Free