• Janet Perry RHN, CSNC

Mushroom and Cauliflower Stuffing



With Canadian Thanksgiving coming up I thought I would share one of my favourite stuffing recipes. If you are following a Metabolic Balance Plan, or are sensitive to gluten, you shouldn't be deprived of enjoying a holiday feast with your family and friends.




Mushroom and Cauliflower Stuffing

Serves 6

  • 2 Tbsp. Olive Oil

  • 1 Yellow Onion, finely chopped

  • 4 Celery Stalks, finely sliced

  • 2 Cups Mushrooms, sliced

  • 1 Large Head of Cauliflower, broken apart

  • 1 Tsp. Dried Sage

  • 1 Tsp. Dried Rosemary

  • 1 Tsp. Dried Parsley

  • Sea Salt & Freshly Ground Black Pepper to taste

  1. Pulse head of cauliflower in a food processor until a rice consistency is reached.

  2. Heat oil in a large saucepan over medium heat. Stir in onion, celery, and mushrooms; cook and stir until the vegetables are soft, about 5 minutes.

  3. Add cauliflower rice, sage, rosemary, parsley, sea salt, and ground black pepper; cook for about 10 minutes.

  4. Stir, taste, and adjust seasonings if desired.

  5. Transfer to a casserole dish and keep warm in the oven until ready to serve.



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