If you are cooking low-carb this Thanksgiving or have a family member who is eating low-carb, keto, or diabetic-friendly, this stuffing offers a tasty and nutritious alternative. This gluten-free recipe is packed with the goodness of cauliflower and aromatic herbs; it’s a healthy addition to your holiday meals.
- 1 medium head of cauliflower, grated
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 celery stalks, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh sage leaves, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 cup almond flour
- 1/2 cup chicken or vegetable broth (preferably homemade to control the sodium)
- Salt and pepper to taste
Prepare the Cauliflower:
- Grate the raw cauliflower using a food processor or box grater to a rice-like consistency.
Sauté the Vegetables:
- In a large skillet, heat olive oil over medium heat. (or another favorite oil)
- Add chopped onions and celery to the skillet, sautéing until softened.
- Add minced garlic and continue to sauté for an additional minute.
Combine with Cauliflower:
- Incorporate the grated cauliflower into the skillet, mixing well with the sautéed vegetables.
Add Herbs and Seasoning:
- Stir in chopped sage and parsley to the cauliflower mixture.
- Season with salt and pepper according to your taste preferences.
Integrate Almond Flour:
- Sprinkle almond flour over the cauliflower mixture and stir to combine. Almond flour adds a nice texture and helps absorb excess moisture.
Moisten with Broth:
- Pour in chicken or vegetable broth to moisten the stuffing. Adjust the amount according to your desired consistency. Be cautious with the liquid to avoid making the stuffing too moist.
Cook Until Tender:
- Cook the stuffing over medium heat for about 10–15 minutes, or until the cauliflower is tender and the flavors have melded together.
- Once cooked to your liking, serve the cauliflower sage stuffing warm.