CAULIFLOWER RICE STUFFING

CAULIFLOWER RICE STUFFING 

INGREDIENTS

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

Directions

1. Pulse cauliflower in a food processor until “rice” consistency is reached.
2. Add olive oil to a large skillet over medium-high heat.
3. Add onions, garlic and celery and sauté for 5 mins
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.

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