"A low carb version of your thanksgiving favorite!"
Cauliflower Stuffing
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Prep time 10mins
Cook time 50mins
Serves or Makes: 6
Recipe Card
ingredients
- 3 tablespoons olive oil, divided
- 1 tablespoon butter or vegan alternate
- 1 medium white onion, chopped
- 1/2 teaspoon dried fennel
- 1/4 teaspoon black pepper
- 2 cloves garlic, finely chopped
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 1 cup mushrooms, sliced
- 1/2 teaspoon dried thyme
- 1 tablespoon fresh sage, chopped
- 1 cups beer
- 1 small head cauliflower, cut into florets
Method
Step 1
Preheat oven to 400°F. Grease a 9x13 baking dish.
Step 2
Over large pan, combine 2 tablespoons of oil and butter over medium heat.
Step 3
Add onions, fennel, salt and pepper to pan. Cook until the onions begin to soften, 3-4 minutes.
Step 4
Add garlic, carrots, celery, mushrooms, rosemary and sage. Cook until the vegetables begin to soften and brown, about 10 minutes.
Step 5
Add beer, and cook until the liquid is nearly all dissolved, about 5-7 minutes. Then add the cauliflower to the pan, stirring to combine.
Step 6
Transfer the mixture to the prepared baking dish. Drizzle with remaining oil.
Step 7
Bake, uncovered for 30-35 minutes, stirring halfway through.
Step 8
Remove from oven, serve with turkey and other Thanksgiving fixings and enjoy!