A holiday meal is hardly complete without stuffing, but traditional bread or rice based stuffing varieties are loaded with carbohydrates. But don’t fret, because Cauliflower has stepped up in the world to become a low-carb powerhouse.
Cauliflower has become very popular as a substitute for rice, potatoes, and bread-based dishes.
Give this Cauliflower Stuffing a try during this holiday season for a great low-carb stuffing substitute.
Try these other Thanksgiving recipes this year including Roasted Chicken Legs!
WeightWise Recipe
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Ingredients
- 1 head cauliflower
- 1 large carrot
- 2 stalks celery
- 1 tsp minced garlic
- 1/2 tsp Sage
- 1/2 tsp rosemary
- 1 cup vegetable stock
- salt and pepper to taste
- 1/2 medium white onion if desired
- 1/2 cup sliced mushrooms if desired
Ingredients
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Instructions
- Prepare all vegetables by chopping the carrot and celery into a small dice. Chop the Cauliflower into small to medium chunks.
- Sauté the Carrot and Celery (and Onions if using) in a pan on medium-high heat with a small amount of cooking spray, until they begin to get tender, approximately 5 minutes.
- Add the minced Garlic (and Mushrooms, if using), and sauté an additional 1-2 minutes.
- Add the Cauliflower, Sage, and Rosemary. Sauté another 1-2 minutes.
- Pour in the vegetable stock, cover the pan, and cook for 15 minutes. If there is still liquid in the pan after 15 minutes, uncover and cook, stirring often, until most of the liquid evaporates.
- Place into a baking dish. You can serve immediately or put it into the oven under the broiler until the top begins to crisp (2-5 minutes, watch it carefully).
