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Cauliflower Rice Stuffing

Ingredients

  • 2 large cauliflower heads broken into florets
  • 1 Tbsp avocado oil or olive oil
  • 1 yellow onion diced
  • 2 fresh garlic cloves minced or pressed
  • 2 medium carrots peeled and diced small
  • 2-3 ribs fresh celery diced small
  • 2 cups of fresh mushrooms diced
  • 1 tsp smoked paprika
  • 2 Tbsps chopped fresh sage
  • 2 Tbsps fresh thyme leaves
  • sea salt and fresh ground black pepper
  • 1/3 cup walnuts chopped (optional)
  • 3 green onions thinly sliced

Instructions

  • Working in batches, place cauliflower florets into a food processor and pulse until broken into rice-sized pieces. Do not over-pulse, or you'll have mush.
  • Heat oil in a large skillet over medium-high heat.
  • Add yellow onions, garlic, celery, and carrots and cook stirring occasionally for 4-5 mins.
  • Add the mushrooms, smoked paprika, and cook for 5-6 minutes, or until nicely golden browned.
  • Next, stir in the riced cauliflower, sage, thyme and cook for an additional 4-5 minutes, or until tender. Season with sea salt and fresh ground pepper to your taste.
  • Remove from the heat and sprinkle with walnuts and green onions.
  • Allow stuffing to cool a bit, then enjoy alongside your roast Turkey and other fixin's.
  • You can refrigerate the cauliflower rice for up to 5 days in an airtight container.