Cauliflower Stuffing

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"A low carb version of your thanksgiving favorite!"
-- @nutritionxkitchen
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  • Recipe Card
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!

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