Cauliflower Stuffing
4 Servings | 35 Minutes Cook Time
NUTRIENTS
- Calories: 150
- Fat: 11g
- Sodium: 300mg
- Carbs: 12g
- Fiber: 4g
- Sugar: 4g
- Protein: 2g
INGREDIENTS
- 1 large head cauliflower, cut into small florets
- 1 large onion, sliced
- ¼ cup celery, chopped thinly
- 2 cloves garlic, minced
- ¼ cup olive oil
- ½ teaspoon dried thyme
- ½ teaspoon ground sage
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
DIRECTIONS
PREPARING THE VEGETABLES:
- Preheat the oven to 450°F. Line a baking sheet with parchment paper or foil and spray with nonstick cooking spray.
- Chop the cauliflower into small florets. In a large bowl, stir together the chopped cauliflower, onions, celery, and garlic.
- Toss the vegetable mixture with olive oil, dried thyme, ground sage, sea salt, and black pepper until evenly coated.
ROASTING AND SERVING:
- Spread the seasoned mixture in a single layer on the lined baking sheet. Roast in the oven for about 15 minutes, or until the onions are soft and the cauliflower starts to brown.
- Remove the pan from the oven and add the fresh parsley to the roasted vegetables. Stir everything together to mix well.
- Return the pan to the oven and roast for an additional 10-15 minutes, until the cauliflower is well browned and the onions are starting to caramelize.
- Once the vegetables are roasted to perfection, remove from the oven, serve, and enjoy!
RETURN TO RECIPES 