Cauliflower Rice Stuffing
Equipment
Ingredients
- 4 cups “Cauliflower Rice”
- 1/2 cup Slivered almonds
- 1/4 cup organic veggie broth (or chicken broth or beef broth)
- 3 tablespoons coconut oil (or butter)
- 1 small onion diced
- 1/2 cup cranberries
- 2/3 cup mushrooms sliced
- 1 tablespoon powdered natural sweetener (erythritol, or equivalent)
- 1/2 teaspoon Orange zest
- Redmond Real Salt and fresh ground black pepper to taste
Instructions
- Place cauliflower flowerets in a food processor. Pulse until small pieces of “rice.” Heat the oil in a medium saucepan over medium heat.
- In a medium skillet, melt butter over medium-high heat. Add onions and sweetener. Saute until butter is absorbed and onions are translucent and soft. Reduce heat, and cook onions for another 20 minutes, until they are caramelized. Stir cranberries and mushrooms into the skillet. Cover, and cook 10 minutes or until berries start to swell. Add in the cauliflower rice and broth to simmer until cauliflower is tender (about 5 minutes). Stir in almonds and orange zest. Salt and pepper to taste.
Nutrition
Calories: 146 | Fat: 11.8g | Protein: 3.9g | Carbohydrates: 9.7g | Fiber: 3.5g | P:E Ratio: 0.2