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Riced Cauliflower Stuffing
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

A healthier take on a traditional Thanksgiving dish.

Course: Side Dish
Cuisine: American
Keyword: cauliflower rice side dish, gluten free recipe, vegan cauliflower dish
Servings: 4 people
Calories: 200 kcal
Ingredients
  • 1 bag fresh riced cauliflower
  • 1 container fresh mirepoix (or 1/2 cup each carrots, celery and onion)
  • 1 leek, chopped
  • 5-6 cloves garlic, minced
  • 2-3 tbsp. avocado oil
  • 1/4 cup organic carrot juice (optional)
  • 1/2 cup dried cranberries
  • fresh rosemary
  • fresh sage
  • fresh thyme
  • salt, to taste
  • black pepper, to taste
  • fresh parsley, chopped (optional)
Instructions

  1. Add 2 tbsp. avocado oil to a heated skillet.

  2. Chop carrots, celery and onion or use a pre chopped mixture. Add chopped leeks and minced garlic. Add the whole mixture to the skillet. Cook 3-5 minutes.

  3. Add the cauliflower rice and carrot juice. Add a bit of all the seasonings. I honestly just eyeballed this and added more after the dish was cooked as well. Cover and cook 5 minutes on medium heat.

  4. Stir the dish, add the cranberries and more herbs, if desired. Cook another 1-2 minutes. Remove from heat and serve with fresh parsley if desired.

Nutrition Facts
Riced Cauliflower Stuffing
Amount Per Serving
Calories 200
* Percent Daily Values are based on a 2000 calorie diet.