I want to wish all my clients, friends and family a very Happy Thanksgiving! There are so many reasons to be thankful. May your Thanksgiving be filled with happy moments, simple goodness, positivity and an abundance of gratitude.
Cauliflower takes the place of bread in the low-carb stuffing of your dreams.
Oops, I did it again. I took a beloved carb-heavy dish, ditched the bread, and added cauliflower instead. I realize some of you might think this is sacrilegious for a side dish so central to Thanksgiving, but come on, some of us don't want to gorge on carbs all night long (especially after learning the average person downs 4,500 calories in that single meal).
This dish had its share of skeptics before we even tested it, as many wondered whether the vegetable could really replace cubed bread (one recurring question: What would absorb all the flavor of the herbs and broth, if not stale bread?!). Like our other experiments with cauliflower, this recipe proved, once again, that the vegetable really is magical: It takes on a hearty, satisfying texture, and once you flavor it with the stuffing classics—onion, carrot, celery, and Thanksgiving herbs—you won't even miss the bread.
Total Time: 0:30
4 tbsp. butter
1 onion, chopped
2 large carrots, peeled and chopped
2 celery stalks, chopped or thinly sliced
1 small head cauliflower, chopped
1 c. chopped mushrooms
Freshly ground black pepper
1/4 c. Freshly Chopped Parsley
2 tbsp. chopped fresh rosemary
1 tbsp. chopped fresh sage or 1 tsp. ground sage
1/2 c. vegetable or chicken broth
In a large skillet over medium heat, melt butter. Add onion, carrot, and celery and sauté until soft, 7 to 8 minutes.
Add cauliflower and mushrooms and season with salt and pepper. Cook until tender, 5 to 10 minutes more.
Add parsley, rosemary, and sage and stir until combined, then pour over vegetable broth and cover with a lid. Cover until totally tender and liquid is absorbed, 15 minutes.