Cauliflower Sage Stuffing
February 27, 2017
- Prep: 5 mins
- Cook: 15 mins
- Yields: 8 Servings
Directions
Begin by preheating the oven to around 250 degrees fahrenheit. Spread the almonds onto a baking sheet and place them in the oven for about 5 minutes, make sure they do not burn. Once toasted, remove them from the oven and add them to a food processor. Chop the almonds and set them aside.
Next, in a medium pan heat the coconut oil and toss in the chopped onion, garlic, and celery. Cook for about 5 minutes until the onions become translucent. Add in the almonds, cauliflower rice (refer to recipe), sage, thyme, salt, and pepper.
Cook the combination for about 7 to 10 minutes or until rice is tender. Toss with parsley and serve hot. Enjoy.
Ingredients
1 cup almonds
1 tablespoon coconut oil
1 medium yellow onion
2 cloves garlic
3 stalks celery
4 cups raw cauliflower rice
1 tablespoon fresh sage
2 teaspoons fresh thyme
¼ cups fresh parsley
¼ teaspoon ground pepper
½ teaspoon salt
