Stovetop Cauliflower Rice Stuffing
| 14 |
30 |
219 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 15 min |
15 min |
2
|
A grain-free, gluten-free stuffing made easily in one pan on the stovetop for a quick nutritious holiday side.
Ingredients
|
1 tbsp
|
Avocado oil
(sub veggie broth for varied results)
|
|
1 medium
|
White onion
(chopped)
|
|
2 large
|
Carrots
(peeled and finely diced)
|
|
2 large stalk(s)
|
Celery
(chopped or thinly sliced)
|
|
4 cup
|
Cauliflower crumbles/rice
(Make your own by grating cauliflower or purchase 1 package of Riced Cauliflower)
|
|
1 cup
|
Baby portobello mushroom
(chopped)
|
|
1 small head
|
Cauliflower
(roughly chopped)
|
|
1/4 tsp
|
Garlic powder
|
|
1 dash
|
Sea Salt
(a pinch)
|
|
1 dash
|
Black pepper
(freshly ground)
|
|
1/4 cup
|
Parsley, fresh
(freshly chopped or thyme or a mix of both)
|
|
2 tbsp
|
Rosemary, fresh
(freshly chopped)
|
|
1 tsp
|
Sage, ground
(dried)
|
|
1/4 cup
|
Vegetable stock/broth, low sodium
|
Instructions
- In a large skillet over medium heat add the avocado oil.
- Once warm, add onion, carrot, and celery and sauté until soft, about 7 to 8 minutes.
- Add cauliflower rice, chopped cauliflower, and mushrooms, and season with garlic powder, salt, and pepper. Cook until tender, about 7-8 minutes more.
- Add parsley, rosemary, and sage and stir until combined. Pour veggie broth over the mixture and head until all the liquid is absorbed.
- Serve warm. Store leftovers in the fridge for 3-5 days, though best when fresh.
Nutrition Facts
Per Portion
Calories
219
Calories from fat
76
Calories from saturated fat
11.0
Total Fat
8.4 g
Saturated Fat
1.2 g
Trans Fat
0.0 g
Polyunsaturated Fat
1.9 g
Monounsaturated Fat
6.5 g
Cholesterol
0
Sodium
380 mg
Potassium
1382 mg
Total Carbohydrate
33 g
Dietary Fiber
11.4 g
Sugars
12.8 g
Protein
9.0 g
Dietary servings
Per Portion
Energy sources
Meal Type(s)
