Roasted Cauliflower Cranberry Gluten Free Stuffing

• Produce

  • 1 Apple, organic
  • 1 medium head Cauliflower, organic
  • 3 Celery stalks, organic leaves
  • 1 cup Cranberries, organic
  • 3 Garlic cloves, fresh
  • 7 Medjool dates, pitted and diced
  • 2 tbsp Rosemary, fresh leaves
  • 2 tbsp Sage, fresh leaves
  • 1 Yellow onion, organic

• Canned Goods

  • 1 1/2 cups Bone broth or store-bought organic bone broth, homemade

• Baking & Spices

  • 1 1/4 tsp Sea salt

• Nuts & Seeds

  • 20 Chestnuts, roasted and peeled

• Bread & Baked Goods

  • 2 Udi's gluten free french baguettes {1 package}

• Dairy

  • 3/4 cup Butter, grass fed

Found on recipestonourish.com

Description

Ingredients

• 2 Udis gluten free french baguettes {1 package}, baked and torn into 1 cubes
• 1 medium head organic cauliflower, chopped into small florets
• 1 organic yellow onion, diced
• 3 fresh garlic cloves, chopped
• 3 organic celery stalks and leaves, thinly sliced
• 2 tablespoons fresh sage leaves, chopped
• 2 tablespoons fresh rosemary leaves, chopped
• 1 cup organic cranberries
• 1 organic apple, cored, peeled and diced
• 7 medjool dates, pitted and diced
• 20 roasted and peeled chestnuts, halved - optional
• 1 1/4 teaspoons sea salt
• 1/2 cup + 4 tablespoons grass-fed butter, melted
• 1 1/2 cups homemade bone broth or store-bought organic bone broth

Directions

• Bake Udis gluten free french baguettes according to package instructions. When bread has cooled enough to touch, preheat oven to 375 degrees F and cut or tear bread into 1 pieces. Place on a baking sheet and bake for about 10-15 minutes, just until dried out like a crouton {not long enough to turn the bread golden brown}. Set aside. While bread is drying out in the oven, wash, prep and chop the cauliflower, onion, garlic, celery, sage, rosemary, apple, dates and chestnuts. Set aside. Once the bread pieces are done, preheat the oven to 425 degrees F, toss cauliflower florets with 2 tablespoons melted butter, season with 1/2 teaspoon sea salt and place in the oven to roast for 15 minutes or until cauliflower starts to turn slightly golden brown around the edges. Add 2 tablespoons butter to sauté pan. Add onion, garlic and 1/2 teaspoon sea salt and sauté over medium heat for about 10 minutes, stirring occasionally, until the onions start to caramelize and become slightly golden brown around the edges. Add celery, sage and rosemary and sauté over medium heat for about 3 to 5 minutes. Add bread pieces to a large mixing bowl. Top with roasted cauliflower, caramelized onion-celery-herb mixture, cranberries, apples, dates, chestnuts, 1/4 teaspoon sea salt, 1/2 cup melted butter and bone broth. Gently stir to incorporate. Pour stuffing into 9x13 casserole dish and bake uncovered in preheated 375 degrees F oven for about 20-30 minutes, or until the top is light golden brown on the top and heated through. Allow to cool slightly and serve. Enjoy!