Cauliflower Stuffing
Skillet Cauliflower Stuffing swaps bread for cauliflower, mushrooms, pumpkin seeds & fresh herbs — full Thanksgiving flavor in one pan, 6 servings.
Servings: 6
Calories: 123kcal
Ingredients
- 3 tablespoons coconut oil
- 2 tablespoons raw pumpkin seeds
- 1 tablespoon minced garlic
- 6 ounces celery roughly chopped
- 1 ounce yellow onion finely chopped
- 1 ounce leek bulb finely chopped
- 20 ounces cauliflower florets
- 8 ounces mushrooms roughly chopped
- ¼ cup chicken broth or vegetable broth for vegetarian and vegan
- 2 tablespoons ~6g finely chopped fresh rosemary
- 1 tablespoon ~2g finely chopped fresh sage
- ¼ teaspoon celery salt
- ¼ teaspoon black pepper
- ⅛ teaspoon salt
Instructions
- In a large skillet over medium-low heat, melt coconut oil. Add pumpkin seeds and toast until just golden, about 3 minutes. Add minced garlic and saute until fragrant, about 2 minutes.
- Increase heat to medium and, to the same skillet, add celery, onion, and leek and sauté until softened, about 8-10 minutes.
- Add cauliflower, mushrooms, chicken broth, rosemary, sage, celery salt, pepper, and salt and continue to sauté until all ingredients are well-incorporated and tender, breaking apart cauliflower florets as they soften, all liquid is absorbed, and cauliflower florets begin to lightly brown, about 30-35 minutes.
- Serve hot and enjoy!
Nutrition
Calories: 123kcal | Carbohydrates: 9.2g | Protein: 4.4g | Fat: 8.7g | Saturated Fat: 6.1g | Sodium: 197mg | Fiber: 3.4g | Sugar: 3.4g