Cauliflower is becoming a miracle vegetable in our house. We’ve made pizza dough, mashed potatoes, cheese bread and now stuffing out of it! This recipe is from Delish, a website devoted to recipes. I have the link at the end, but their site doesn’t include the nutrition info I’ve posted below. We LOVE this recipe!
Ingredients
- 4 tbsp. butter (preferably pasture butter — butter from grass fed cows)
- 1 onion, chopped
- 2 large carrots, peeled and chopped
- 2 celery stalks, chopped or thinly sliced
- 1 small head cauliflower, chopped
- 1 c. chopped mushrooms
- kosher salt
- Freshly ground black pepper
- ¼ c. Freshly Chopped Parsley
- 2 tbsp. chopped fresh rosemary
- 1 tbsp. chopped fresh sage or 1 tsp. ground sage
- ½ c. vegetable or chicken broth (we use chicken)
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, 5 to 10 minutes more.
- Add parsley, rosemary, and sage and stir until combined, then pour over vegetable broth and cover with a lid. Cover until totally tender and liquid is absorbed, 15 minutes.
- Serve.
This is amazingly tasty, and we had it with turkey and cranberries. It is a really good side dish for poultry, pork or even fish. Give it a try!
Nutrition Info (provided by T2T, not on the original website) shows that at 15 net carbs, this is a huge win compared to regular stuffing! (Regular stuffing is approximately 25 net carbs because of the lack of fiber).
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I made this as the side dish I could eat for Thanksgiving. It’s a really good recipe that I’ll put into my regular rotation. Even my carb-eating guests liked it!