With this recipe, there's truly not much to stress over. It's cutting up a bunch of veggies and herbs and tossing them with cauliflower. If you're following a paleo way of eating or are gluten free, this is going to be a nice alternative for your Thanksgiving table. The vegetables work exceptionally well with the sweetness of the cranberries and the earthy taste of sage. It will not disappoint.

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Cauliflower Cranberry Sage Stuffing [Vegan]

Serves

6-8

Cooking Time

30

Ingredients

  •  1 head riced cauliflower
  • 3 large carrots cut into small pieces
  • 1 medium onion diced
  • 2 stalks celery diced
  • 1/2 pint mushrooms diced
  • 1 teaspoon sage, finely chopped
  • 1 teaspoon fresh thyme, finely chopped
  • 1/4 teaspoon rosemary, finely chopped
  • 3 tablespoons cranberries
  • 1/4 cup broth
  • 1/2 teaspooon salt divided
  • 1/4 teaspoon pepper
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Preparation

  1. Heat pan on medium. Add olive oil, carrots, celery, onion, 1/4 teaspoon salt and cook until veggies are soft - about 6-8 minutes.
  2. Add mushrooms, cauliflower rice, herbs and cranberries. Cook for 2 minutes until incorporated. Add broth and simmer for 15 minutes until all vegetables have softened.
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