Cauliflower Rice Stuffing

Cauliflower Rice Stuffing

6 (servings)

Ingredients:

3¾ cups Cauliflower Rice

1 tbsp. Unsalted Butter

1 cup Yellow Onion, chopped

½ cup Celery, chopped

1 clove Fresh Garlic, minced

½ cup Chicken Broth

¾ tsp. Poultry Seasoning

½ tsp. Salt

¼ tsp. Black Pepper

1¼ cups Mushrooms, chopped

¾ cup Granny Smith Apple, peeled and chopped

¼ cup Dried Cranberries, chopped

Directions:

In a large skillet over medium-high heat, melt butter.  Add onion, celery and garlic.  Stir and cook vegetables about 3 minutes or until slightly softened and garlic is fragrant.  Reduce heat to medium and add cauliflower, broth and seasonings.  Mix well, cover and cook 6 minutes.  Add all remaining ingredients.  Re-cover and cook for 3 minutes or until apple is mostly softened.  Uncover and continue cooking, stirring as needed, until cauliflower is tender and liquid has evaporated (2-3 minutes).  Sever warm.

Notes:              You can use a head of fresh cauliflower florets, rough chopped.  You will need about 5 cups.  Put the florets in a blender and pulse until reduced to rice size pieces.  You will need to do this in batches.

Ideas for Future Efforts

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