Stovetop Cauliflower Rice Stuffing

14 30 219
Ingredients Minutes Calories
Prep Cook Servings
15 min 15 min 2
Stovetop Cauliflower Rice Stuffing
Health Highlights
A grain-free, gluten-free stuffing made easily in one pan on the stovetop for a quick nutritious holiday side.

Ingredients


1 tbsp Avocado oil (sub veggie broth for varied results)
1 medium White onion (chopped)
2 large Carrots (peeled and finely diced)
2 large stalk(s) Celery (chopped or thinly sliced)
4 cup Cauliflower crumbles/rice (Make your own by grating cauliflower or purchase 1 package of Riced Cauliflower)
1 cup Baby portobello mushroom (chopped)
1 small head Cauliflower (roughly chopped)
1/4 tsp Garlic powder
1 dash Sea Salt (a pinch)
1 dash Black pepper (freshly ground)
1/4 cup Parsley, fresh (freshly chopped or thyme or a mix of both)
2 tbsp Rosemary, fresh (freshly chopped)
1 tsp Sage, ground (dried)
1/4 cup Vegetable stock/broth, low sodium

Instructions


  1. In a large skillet over medium heat add the avocado oil.
  2. Once warm, add onion, carrot, and celery and sauté until soft, about 7 to 8 minutes.
  3. Add cauliflower rice, chopped cauliflower, and mushrooms, and season with garlic powder, salt, and pepper. Cook until tender, about 7-8 minutes more.
  4. Add parsley, rosemary, and sage and stir until combined. Pour veggie broth over the mixture and head until all the liquid is absorbed.
  5. Serve warm. Store leftovers in the fridge for 3-5 days, though best when fresh.

Nutrition Facts

Per Portion

Calories 219
Calories from fat 76
Calories from saturated fat 11.0
Total Fat 8.4 g
Saturated Fat 1.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 6.5 g
Cholesterol 0
Sodium 380 mg
Potassium 1382 mg
Total Carbohydrate 33 g
Dietary Fiber 11.4 g
Sugars 12.8 g
Protein 9.0 g

Dietary servings

Per Portion


Vegetables 10.6

Energy sources


Pygal49%467.7060523427561192.223152425910835%305.02879877388716240.600235599322216%336.79506493373356118.6233276063973749%35%16%CarbohydratesFatProtein

Meal Type(s)





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