Thanksgiving is right around the corner….LITERALLY!!! This Riced Cauliflower Stuffing will help keep you from throwing a wrench in your weight loss success!!
If your Thanksgiving is like many other traditional holiday meals, then will be lots of tempting carbohydrate sources such as dessert dishes, breads, fried foods, candies, and of course….STUFFING!! (Or “dressing” if you’re from the East Coast). But you can still enjoy the holiday with your loved ones with some simple modifications to your menu like this riced cauliflower stuffing recipe which actually does taste a lot like stuffing!! Plan your menu ahead of time or bring along your low carb favorites so you don’t have to feel left out or be tempted by the less healthy alternatives.
My favorite part about this recipe is the pecans, as they add a nice crunchy texture to the dish! You could even broil the stuffing in the oven for a few minutes to crisp up the top.
| Servings |
- 2 medium heads of cauliflower riced (you can use pre-riced cauliflower from the produce or frozen section of the grocery store if you don't have a food processor)
- 1 Tbsp olive oil
- 1 large yellow onion diced
- 1 garlic clove minced
- 4 stalks of celery sliced thinly
- 3 cups of mushrooms sliced
- 1/2 cup pecans roughly chopped
- 2 1/2 tsp dried sage
- 1 Tbsp poultry seasoning
- 1 tsp red wine vinegar
- 1 tsp sea salt
- 1/4 tsp black pepper
Ingredients
|
- Pulse cauliflower in a food processor until “rice” consistency is reached. Dice celery, onions, mushrooms, and crush the pecans.
- 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.
Prepare this recipe in a skillet, do not prepare it inside of a Turkey.
