RECIPE SUMMARY
Cauliflower Stuffing
Makes 4 Servings: Each serving counts towards 1 tablespoon Oil, 2 cups Vegetables (¼ cup Restricted Vegetables)
INGREDIENTS
DIRECTIONS
In a large skillet over medium heat, add the olive oil, onion, fennel, celery, garlic and sauté until soft, about 7 to 8 minutes.
Add the cauliflower and mushrooms to the pan and season with salt, pepper and garlic powder. Cook until tender, about another 10 minutes.
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
Directions
In a large skillet over medium heat, add the olive oil, onion, fennel, celery, garlic and sauté until soft, about 7 to 8 minutes.
Add the cauliflower and mushrooms to the pan and season with salt, pepper and garlic powder. Cook until tender, about another 10 minutes.
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.