Cauliflower Stuffing
Cauliflower Stuffing
INGREDIENTS
- 1 large head of cauliflower
- 2 leeks, chopped
- 4 stalks, chopped
- 4 big cloves of garlic, minced
- 1 medium onion, diced
- ½ cup pecans, chopped
- .5 lb. sausage, cooked/chopped
- (we used turkey sausage)
- ¼ olive oil (or avocado oil)
- 2 tsp sage (dried)
- 2 tsp poultry seasoning
- 2 tsp Thyme (dried)
- Sea salt/pepper to taste
- Option: ¼ cup dried cranberries (not on program. Add if your coach says it is ok or you are a Grad. Special for the holidays only!)
NUTRITION
Serves: Approx. 8
Calories | Carbs. 14.6g | Fiber 3.9g | Fat 13.5g | Protein 9.25g
INSTRUCTIONS
-
Preheat the oven to 400 degrees. Line 1 or 2 baking sheets with foil or parchment paper. Put a bit of olive oil on the sheet and use a paper towel to spread the oil over the surface of the baking sheet lining. This will help you from using too much oil.
-
The key to making this recipe is to chop everything into small pieces. While the oven is preheating, begin chopping all the vegetables.
-
The first thing to go on the baking sheet is the cauliflower. Drizzle the cauliflower with 1 Tbsp. of olive or avocado oil and sprinkle with salt and pepper. Roast for 15-20 minutes.
-
While the cauliflower is roasting, chop the precooked sausage into small pieces. If using uncooked sausage, heat 1 Tbsp of olive oil a pan. Add the sausage and break it apart with a wooden spoon as it cooks. It should take 5-7 minutes. Remove and set aside to cool.
-
Next, add the onions to the pan, sprinkle with sea salt and cook for 5-10 minutes until translucent. Add a drizzle of oil if the pan becomes too dry.
-
Then, add the celery and leeks and cook for a couple of minutes until they are soft. Then add the garlic. Continue to cook for another couple of minutes, stirring to avoid burning.
-
Remove the cauliflower from the oven.
-
Add the herbs and seasoning to the pan with the cooked vegetables. Stir in the pecans for a minute to toast.
-
Add the sausage and cauliflower to the pan and toss to combine.
-
Serve immediately or transfer to a casserole dish.