15 Nov Foodie Friday
You can’t have a Thanksgiving dinner without stuffing. It is a staple Holiday dish that goes so well with a perfectly cooked Turkey. This recipe is just as delicious as traditional stuffing and proves that bread is overrated. As always, get creative with your spices. Cauliflower is like a sponge and will absorb any flavors you add to it. If using dry herbs, use half the amount. Add cayenne for some heat. Make this dish yours! We added a bag of crushed pork skins to help give the dish a more bread like feel and it worked great.
4 tbs. butter
1 onion, chopped
2 large carrots, peeled and chopped
2 celery stalks, chopped or thinly sliced
1 small head cauliflowers, chopped
1 cup (8oz) package baby bella mushrooms, chopped
Freshly ground black pepper
¼ cup freshly chopped parsley
2 tbs. freshly chopped rosemary
1tbs freshly chopped sage (or 1 tsp ground sage)
½ cup low sodium vegetable or chicken broth
1 bag pork rinds, crushed
- In a large skillet over medium heat, melt butter. Add onions, carrot, and celery and saute until soft, 7 to 8 minutes
- Add cauliflower and mushrooms and season with salt and pepper. Cook until tender, 8 to 10 minutes more.
- Add parsley, rosemary, and sage and stir until combined. Pour over broth and cook until totally tender and liquid is absorbed, 10 minutes.
- In the last couple minutes of cooking, add bag of crushed pork skins. Stir well to combine. Enjoy!
Calories: 90 Calories
Saturated Fat: 2g
Sodium: 230 mg
Be sure to consult your physician before starting a new diet or altering your current diet.