Post by Loupy on Dec 19, 2018 19:45:03 GMT -7
Cauliflower Stuffing (Keto)
From: Vered @ healthyrecipesblogs.com/2018/11/15/cauliflower-stuffing/
This cauliflower stuffing is just what I was looking for – a wonderfully flavorful side dish, reminiscent of traditional stuffing but keto and paleo. It’s in fact so good that I plan on serving it year round – there’s no point in serving something so good just once a year.
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Makes: 8 servings
Ingredients
1 medium head cauliflower, cut into bite size pieces (2 lb. whole, 1 lb. after trimming)
1 medium onion, chopped (6 oz)
1/2 cup thinly sliced celery
1 tablespoon minced garlic
6 tablespoons unsalted butter, melted
2 teaspoons coarse kosher salt, divided (not fine salt)
1/4 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
2 Portobello mushrooms, chopped (10 oz)
Olive oil spray
2 tablespoons chopped parsley for garnish
Instructions
Preheat the oven to 450 degrees F.
Line a large baking sheet with parchment paper.
In a large bowl, stir together the chopped cauliflower, onion, celery and garlic.
Toss with the melted butter, 1 teaspoon kosher salt, black pepper, thyme and sage.
Spread the cauliflower mixture on the prepared baking sheet.
Roast for 15 minutes.
Remove the pan from the oven.
Add the chopped mushrooms, stirring them into the mixture.
Sprinkle with the remaining teaspoon of salt and lightly spray with olive oil.
Return the pan to the oven and roast until the stuffing is browned, about 15 more minutes.
To promote browning, you can also roast for just 10 minutes, then broil, 6 inches below the heat element (not directly below or it will burn), for 2-3 more minutes.
Garnish the cauliflower stuffing with chopped parsley and serve.
Nutritional Information:
Calories: 111
Total Fat: 9g
Sat Fat: 5g
Sodium: 308mg
Total Carbs: 7g
Fiber: 2g
Sugars: 3g
Protein: 2g
From: Vered @ healthyrecipesblogs.com/2018/11/15/cauliflower-stuffing/
This cauliflower stuffing is just what I was looking for – a wonderfully flavorful side dish, reminiscent of traditional stuffing but keto and paleo. It’s in fact so good that I plan on serving it year round – there’s no point in serving something so good just once a year.
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Makes: 8 servings
Ingredients
1 medium head cauliflower, cut into bite size pieces (2 lb. whole, 1 lb. after trimming)
1 medium onion, chopped (6 oz)
1/2 cup thinly sliced celery
1 tablespoon minced garlic
6 tablespoons unsalted butter, melted
2 teaspoons coarse kosher salt, divided (not fine salt)
1/4 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
2 Portobello mushrooms, chopped (10 oz)
Olive oil spray
2 tablespoons chopped parsley for garnish
Instructions
Preheat the oven to 450 degrees F.
Line a large baking sheet with parchment paper.
In a large bowl, stir together the chopped cauliflower, onion, celery and garlic.
Toss with the melted butter, 1 teaspoon kosher salt, black pepper, thyme and sage.
Spread the cauliflower mixture on the prepared baking sheet.
Roast for 15 minutes.
Remove the pan from the oven.
Add the chopped mushrooms, stirring them into the mixture.
Sprinkle with the remaining teaspoon of salt and lightly spray with olive oil.
Return the pan to the oven and roast until the stuffing is browned, about 15 more minutes.
To promote browning, you can also roast for just 10 minutes, then broil, 6 inches below the heat element (not directly below or it will burn), for 2-3 more minutes.
Garnish the cauliflower stuffing with chopped parsley and serve.
Nutritional Information:
Calories: 111
Total Fat: 9g
Sat Fat: 5g
Sodium: 308mg
Total Carbs: 7g
Fiber: 2g
Sugars: 3g
Protein: 2g
