Cauliflower Stuffing
A delicious, gluten-free, and low-carb alternative to traditional stuffing, perfect for holiday feasts or everyday meals.
Ingrédients
Main Ingredients
- 1 head head of cauliflower, riced
- 1 small small onion, diced
- 2 cloves cloves garlic, minced
- 2 stalks celery stalks, diced
- 1 cup mushrooms, diced Button mushrooms work perfectly, but cremini or shiitake mushrooms can enhance the flavor.
- 1 teaspoon dried thyme Can be substituted with rosemary.
- 1 teaspoon dried sage
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/4 cup vegetable broth Ensure that broth is gluten-free if necessary.
Instructions
Preparation
- Rice the cauliflower using a food processor or regular grater until achieving a rice-like texture.
- Dice your onion, celery, and mushrooms finely to ensure even cooking.
Cooking
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic and sauté for 2-3 minutes until softened.
- Toss in the diced celery and mushrooms. Cook for another 3-4 minutes until they soften and lose some moisture.
- Stir in the riced cauliflower and mix well. Ensure the cauliflower warms through and absorbs flavors.
- Season with dried thyme, sage, salt, and black pepper. Stir again to combine.
- Pour in the vegetable broth, mix thoroughly, and cook for an additional 2-3 minutes until the cauliflower is tender but not mushy.
Baking and Serving
- Transfer the mixture into a baking dish and spread it evenly. Optionally, add breadcrumbs or cheese on top.
- Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, until golden on top.
- Allow the dish to cool slightly before serving and enjoy warm.
Notes
Customize this recipe by adding vegetables or spices according to preference. It can be made ahead and refrigerated, or frozen for later use.