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
Pulse head of cauliflower in a food processor until a rice consistency is reached.
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.
Add cauliflower rice, sage, rosemary, parsley, sea salt, and ground black pepper; cook for about 10 minutes.
Stir, taste, and adjust seasonings if desired.
Transfer to a casserole dish and keep warm in the oven until ready to serve.
