Cauliflower Rice Stuffing

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This healthy, low-carb stuffing will convince your Thanksgiving guests to jump on board the cauliflower rice train, while secretly getting them to eat more vegetables. 


Start to finish: 30 minutes

Servings: 5

2 medium heads of cauliflower

1 tablespoon 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 teaspoons dried sage

1 tablespoon poultry seasoning

1 teaspoon red wine vinegar

1 teaspoon sea salt

1/4 teaspoon black pepper

Pulse cauliflower in a food processor until “rice” consistency is reached. 

Add olive oil to a large skillet over medium-high heat. Add onions, garlic and celery and sauté for 5 minutes.

Add 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 minutes).

Top with pecans, spices and vinegar and cook for 1 minute. Serve warm or store in refrigerator for up to 5 days.

This is not to be stuffed inside a turkey. Cook only on the stove top and serve alongside turkey.

Full Recipe Here

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