Cauliflower Rice Stuffing

Article written by Ryann Smalley of My Wellness Vow

 

Cauliflower Rice Stuffing 

Serves 4

Ingredients:

  • 1 medium head of cauliflower
  • 1.5 tsp olive oil
  • 1/2 large yellow onion, diced
  • 1/2 garlic clove, minced
  • 2 stalks of celery, sliced thinly
  • 1.5 cups of mushrooms, sliced
  • 1/4 cup pecans, roughly chopped
  • 2 1/2 tsp dried sage
  • 1.5 tsp poultry seasoning
  • 1/4 tsp red wine vinegar
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper


Instructions:

  1. Pulse cauliflower in a food processor until “rice” consistency is reached.
  2. Add olive oil to a medium/large skillet over medium-high heat.
  3. Add onions, garlic and celery and sauté for 5 minutes.
  4. Add in cauliflower and cook for about 10 minutes, or until fully cooked.
  5. Add mushrooms and continue cooking until they've begun to sweat (about another 5 mins).
  6. Top with pecans, spices and vinegar and cook for 1 min.
  7. Serve warm or store in refrigerator for up to 5 days.


Nutrient Breakdown:
Per 4 oz. Serving

  • Calories: 124
  • Fat: 3 g
  • Carbohydrates: 23 g
  • Protein: 9 g
  • Fiber: 4.5 g


Ryann’s Thoughts:
This recipe is a healthy take on classic Thanksgiving stuffing. It is low-cal, low-carb, and delicious. Traditional stuffing contains more than double the amount of sodium! If you don’t have a food processor, try using a blender.