Cauliflower Rice Stuffing + 5 Healthy Thanksgiving Sides

• Paleo

• Meat

  • 1 tbsp Poultry seasoning

• Produce

  • 2 medium heads Cauliflower
  • 4 stalks Celery
  • 1 Garlic clove
  • 3 cups Mushrooms
  • 2 1/2 tsp Sage, dried
  • 1 Yellow onion, large

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 1 tsp Red wine vinegar

• Nuts & Seeds

  • 1/2 cup Pecans

Found on thehealthymaven.com

Ingredients

• 2 medium heads of cauliflower
• 1 T olive oil
• 1 large yellow onion, diced
• 1 garlic clove, minced
• 4 stalks of celery, sliced thinly
• 3 cups of mushrooms, sliced
• 1/2 cup pecans, roughly chopped
• 2 1/2 tsp dried sage
• 1 T poultry seasoning
• 1 tsp red wine vinegar
• 1 tsp sea salt
• 1/4 tsp black pepper

Directions

• Pulse cauliflower in a food processor until “rice” consistency is reached.
• Add olive oil to a large skillet over medium-high heat.
• Add onions, garlic and celery and sauté for 5 mins
• Add in cauliflower and cook for about 10 minutes, or until fully cooked.
• Add mushrooms and continue cooking until theyve begun to sweat (about another 5 mins)
• Top with pecans, spices and vinegar and cook for 1 min.
• Serve warm or store in refrigerator for up to 5 days.

Nutrition