If you’ve been following my weight loss journey at all, you know I’ve recently been diagnosed with a gluten intolerance. (Que the ugly cry, because this girl LOVES bread and pasta). However, after picking myself up off the floor, I did some research trying to figure out what I can eat for Thanksgiving dinner and stumbled across this Cauliflower Stuffing Recipe.
Not only does it fit within my 2B Mindset lifestyle, but it is SUPER SIMPLE to make. I’m not sure I would stuff it into my turkey to cook as it might make all the veggies a little too soft, but I’m totally going to use it to replace my bread stuffing at the dinner table. Well maybe just my stuffing, since the hubby might throw a fit if I take away his traditional stuff.
Ingredients for Cauliflower Stuffing
- 4 tbsp. 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. chopped fresh parsley
- 2 tbsp. chopped fresh rosemary
- 1 tbsp. chopped fresh sage (or 1 tsp. ground sage)
- 1/2 c. low-sodium vegetable or chicken broth
- In a large skillet over medium heat, melt butter. Add onion, carrot, and celery and saute 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.
Recipe found from Delish.com