Gluten-Free Cauliflower Skillet Stuffing Recipe
Servings: 6
Calories: 123kcal
Ingredients
- ¼ cup (30 g) butter or dairy-free butter
- 1 medium onion , diced
- 3 medium carrots , peeled and diced
- 2 medium celery stalks , diced
- 2 cloves garlic , minced or finely grated
- 1 tablespoon (1.7 g) finely chopped rosemary
- 1 teaspoon (1 g) ground sage
- 1 medium cauliflower , cored and chopped
- 8 ounces (227 g) sliced mushrooms, roughly chopped
- Kosher or fine sea salt , to taste
- Freshly ground black pepper , to taste
- ½ cup (75 g) dried cranberries or raisins
- ½ cup (120 mL) vegetable broth
- ¼ cup (15 g) chopped parsley
- ¼ cup (28 g) toasted pecans, chopped (optional)
Instructions
- Melt the butter in a large skillet over medium heat. Add the onion, carrots, and celery. Sauté until soft, 6-8 minutes. Add the garlic, rosemary, sage, cauliflower, and mushrooms. Cook, stirring occasionally, until just tender, 8-10 minutes. Season to taste with salt and pepper.
- Stir in the cranberries and broth. Reduce heat to medium-low. Cook until the liquid has been absorbed, 8-10 minutes. Serve garnished with parsley and pecans (if using).
Nutrition
Calories: 123kcal | Carbohydrates: 21g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 144mg | Potassium: 590mg | Fiber: 5g | Sugar: 12g | Vitamin A: 5384IU | Vitamin C: 54mg | Calcium: 62mg | Iron: 1mg