A 30/10 Recipe...

Cauliflower Stuffing

RECIPE SUMMARY

 

Cauliflower Stuffing

Makes 4 Servings: Each serving counts towards 1 tablespoon Oil, 2 cups Vegetables (¼ cup Restricted Vegetables)

 

INGREDIENTS

 4 tablespoons Olive Oil
 1 cup Onion, chopped
 1 cup Celery Stalks, chopped
 1 cup Fennel, chopped
 1 Garlic Clove, minced
 4 cups Cauliflower, finely chopped
 1 cup Mushrooms, chopped
 1 teaspoon Sea Salt
 ½ teaspoon Pepper
 ½ teaspoon Garlic Powder
 ¼ cup Fresh Parsley, chopped
 2 tablespoons Fresh Rosemary, chopped
 1 tablespoon Fresh Sage, chopped
 ½ cup Imagine Organic Vegetable Broth

 

DIRECTIONS

1

In a large skillet over medium heat, add the olive oil, onion, fennel, celery, garlic and sauté until soft, about 7 to 8 minutes.

2

Add the cauliflower and mushrooms to the pan and season with salt, pepper and garlic powder. Cook until tender, about another 10 minutes.

3

Lastly, add the parsley, rosemary, and sage and stir until combined; pour the vegetable broth into the pan and cover with a lid, cooking until totally tender and liquid is absorbed.

 

Ingredients

 4 tablespoons Olive Oil
 1 cup Onion, chopped
 1 cup Celery Stalks, chopped
 1 cup Fennel, chopped
 1 Garlic Clove, minced
 4 cups Cauliflower, finely chopped
 1 cup Mushrooms, chopped
 1 teaspoon Sea Salt
 ½ teaspoon Pepper
 ½ teaspoon Garlic Powder
 ¼ cup Fresh Parsley, chopped
 2 tablespoons Fresh Rosemary, chopped
 1 tablespoon Fresh Sage, chopped
 ½ cup Imagine Organic Vegetable Broth

Directions

1

In a large skillet over medium heat, add the olive oil, onion, fennel, celery, garlic and sauté until soft, about 7 to 8 minutes.

2

Add the cauliflower and mushrooms to the pan and season with salt, pepper and garlic powder. Cook until tender, about another 10 minutes.

3

Lastly, add the parsley, rosemary, and sage and stir until combined; pour the vegetable broth into the pan and cover with a lid, cooking until totally tender and liquid is absorbed.

Cauliflower Stuffing

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