You can still have stuffing this Thanksgiving I promise! And you don’t NEED to have bread in it to make it amazing!
This version swaps the bread with Cauliflower, so it’s low carb and it still tastes soo good!
ENJOY! xoxo Jen
Cauliflower Stuffing
INGREDIENTS:
4 tbsp. Organic 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.
