Bread stuffing is easy to mimic with versatile, healthful cauliflower, for a gluten-free, low-carb side dish. This is a great way to get the sagey, poultry flavor of traditional stuffing, while eating more plants.
Cauliflower is a cruciferous vegetable, meaning it contains the powerful antioxidant sulforaphane that has shown to decrease inflammation and disease risk.
Active time: 20 minutes Total time: 25 minutes
Cauliflower-Sage Stuffing
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 rib celery, chopped
- 4 cups (400g) cauliflower, chopped
- 1 cup (480ml) no-salt added chicken stock
- 2 teaspoons dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 2 tablespoons parsley, chopped
Directions
In a large saute pan set over medium-high heat, drizzle the olive oil, then add the onion and celery. Stir frequently and reduce the heat to medium cooking for about 5 minutes to soften. Add the cauliflower and stir, then add the stock, sage, thyme and pepper and stir. Raise the heat to bring the stock to a boil, then cover the pan and reduce heat to medium-low. Cook for 7 minutes, until the cauliflower is tender when pierced with a paring knife. Uncover the pan and raise the heat to boil the liquids, until the pan is almost dry. Stir in the parsley and serve hot.
If you prefer to make ahead, transfer the stuffing to a storage tub, let cool completely, cover tightly and refrigerate for up to 4 days.
Serves: 3 | Serving Size: 1 cup
Nutrition (per serving): Calories: 116; Total Fat: 5g; Saturated Fat: 1g; Monounsaturated Fat: 3g; Cholesterol: 0mg; Sodium: 106mg; Carbohydrate: 12g; Dietary Fiber: 4g; Sugar: 4g; Protein: 8g
Discover hundreds of healthy recipes — from high protein to low carb — via “Recipe Discovery” in the MyFitnessPal app.
