Cauliflower Rice Stuffing

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Course: Side Dish
Cuisine: American
Keyword: protein, vegetable
Servings: 8 per container
Calories: 160kcal

Ingredients

  • 2 medium heads of cauliflower
  • 1 Tbsp olive oil
  • 1 large yellow onion diced
  • 1 garlic clove minced
  • 4 stalks of celery sliced thinly
  • 3 cups of mushrooms sliced
  • ½ cup of walnuts roughly chopped
  • tsps dried sage
  • 1 Tbsp poultry seasoning
  • 1 tsp red wine vinegar
  • ½ tsp salt
  • ¼ tsp black pepper

Instructions

  • Pulse cauliflower in a food processor until “rice” consistency is reached.
  • Add olive oil to a large skillet over medium-high heat.
  • Add onions, garlic and celery and sauté for 5 mins.
  • Add in cauliflower and cook for about 10 minutes, or until fully cooked.
  • Add mushrooms and continue for another 5 minutes.
  • Top with walnuts, spices and vinegar and cook for 1 minute.
  • Serve warm or store in refrigerator for up to 5 days.

Video

Nutrition

Calories: 160kcal | Carbohydrates: 9g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Sodium: 190mg | Potassium: 496mg | Fiber: 3g | Sugar: 4g | Calcium: 71mg | Iron: 2mg