Cauliflower Stuffing -

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
  1. 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.
  1. The key to making this recipe is to chop everything into small pieces. While the oven is preheating, begin chopping all the vegetables.
  1. 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.
  1. 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.
  1. 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.
  1. 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.
  1. Remove the cauliflower from the oven.
  2. Add the herbs and seasoning to the pan with the cooked vegetables. Stir in the pecans for a minute to toast.
  1. Add the sausage and cauliflower to the pan and toss to combine.
  1. Serve immediately or transfer to a casserole dish.
Option: Sprinkle dried cranberries over top.

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