Description
A nutrient-dense, low-carb alternative to traditional holiday stuffing. This savory side dish uses riced cauliflower sautéed with aromatic onions, celery, and fresh herbs to mimic the texture of bread stuffing. It is a satisfying, gluten-free, and grain-free addition to any festive meal that saves prep time while keeping the nostalgic, cozy flavors of Thanksgiving.
Ingredients
1 large head cauliflower, riced
1 medium onion, finely diced
3 stalks celery, diced
0.5 cup vegetable broth
2 tablespoons extra virgin olive oil
1 tablespoon fresh sage, chopped
1 teaspoon fresh thyme leaves
0.5 cup walnuts, toasted and chopped
Salt and pepper to taste
Instructions
Process the cauliflower florets in a food processor until they reach a rice-like consistency.
Heat the olive oil in a large skillet over medium heat.
Add the onions and celery and sauté until translucent, about 5 minutes.
Add the riced cauliflower to the skillet and stir well to combine.
Pour in the vegetable broth and cook until the cauliflower is tender and the liquid has evaporated.
Stir in the fresh sage, thyme, and chopped walnuts.
Season with salt and pepper to taste before serving.
Notes
Ensure you do not overcook the cauliflower to maintain a light, fluffy texture rather than mushy. You can swap walnuts for pecans if preferred, or add dried cranberries for a touch of sweetness.
- Prep Time: 15
- Cook Time: 20
- Category: Recipes
- Method: Stovetop
- Cuisine: Modern American
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 3g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg