Recipes - Vegetable Stuffing

For those participating in a low carbohydrate diet, this may be your Thanksgiving answer.

Cauliflower Stuffing

INGREDIENTS

4 tbsp. butter

1 onion, chopped

2 large carrots, peeled and chopped

2 celery stalks, chopped or thinly sliced

1 small head cauliflower, chopped

1 c. (8-oz.) package baby bella mushrooms, chopped

Kosher salt

Freshly ground black pepper

1/4 c. freshly chopped parsley

2 tbsp. freshly chopped rosemary

1 tbsp. freshly chopped sage (or 1 tsp. ground sage)

1/2 c. low-sodium vegetable or chicken broth

DIRECTIONS

• In a large skillet over medium heat, melt butter. Add onion, carrot, and celery and sauté 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. 

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