Cauliflower Stuffing

<script type="application/ld+json"> { "@context":"http://schema.org", "@type":"BlogPosting", "author": { "@type": "Person", "name": "Kate Sullivan, MS" }, "publisher": { "@type": "Organization", "name": "Warrior Made", "logo": { "@type": "ImageObject", "url": "https://www.warriormade.com", "image": "https://d1ghrtdbdq2gkr.cloudfront.net/media/public/2019/10/cauliflower-stuffing.jpg" } }, "headline":"Cauliflower Stuffing", "datePublished":"2019-10-21", "dateModified": "2019-10-21", "description":"Upgrade carb-heavy stuffing with a flavorful cauliflower version that’s low-carb, keto-friendly, paleo, and gluten-free! Our no-fuss take on traditional stuffing will put an easy gourmet spin on your Thanksgiving menu.", "image": "https://d1ghrtdbdq2gkr.cloudfront.net/media/public/2019/10/cauliflower-stuffing.jpg" } </script> <script type="application/ld+json"> { "@context": "https://schema.org", "@type": "FAQPage", "mainEntity": [{ "@type": "Question", "name": "What Is Cauliflower Stuffing Made Of?", "acceptedAnswer": { "@type": "Answer", "text": "Low-carb cauliflower stuffing relies on roasted cauliflower florets instead of bread croutons to provide heft and texture. From there, the sky’s the limit! For a traditional spin, adding sautéed low-carb veggies like celery and onion and classic seasonings like sage and thyme create a dressing to die for. But there are many variations you can try!" } }] } </script> <script type="application/ld+json"> { "@context": "https://schema.org/", "@type": "Recipe", "name": "Cauliflower Stuffing", "image": [ "https://d1ghrtdbdq2gkr.cloudfront.net/media/public/2019/10/cauliflower-stuffing.jpg" ], "author": { "@type": "Person", "name": "Kate Sullivan, MS" }, "datePublished": "2019-10-21", "description": "Upgrade carb-heavy stuffing with a flavorful cauliflower version that’s low-carb, keto-friendly, paleo, and gluten-free! Our no-fuss take on traditional stuffing will put an easy gourmet spin on your Thanksgiving menu.", "prepTime": "PT10M", "cookTime": "PT40M", "totalTime": "P50M", "keywords": "cauliflower stuffing, cauliflower, low-carb, stuffing", "recipeYield": "6 servings", "recipeCategory": "Low Carb Dinner", "recipeCuisine": "American", "nutrition": { "@type": "NutritionInformation", "calories": "172 calories" }, "recipeIngredient": [ "1 large head cauliflower, cut into florets (about 6 cups)", "¼ cup olive oil", "¼ teaspoon dried thyme", "¼ teaspoon dried rubbed sage", "½ teaspoon poultry seasoning", "½ teaspoon celery salt", "2 tablespoons unsalted butter", "1 yellow onion, chopped", "3 ribs celery, chopped", "3 cloves garlic, minced", "8 ounces pecans, whole or pieces (about ½ cup)", "2 tablespoons fresh sage, sliced thinly", "Salt and pepper, to taste" ], "recipeInstructions": [ { "@type": "HowToStep", "text": "Preheat oven to 425℉ and line a baking sheet with foil or parchment paper." }, { "@type": "HowToStep", "text": "In a large bowl, toss the cauliflower florets with olive oil, dried sage, thyme, poultry seasoning, and celery salt." }, { "@type": "HowToStep", "text": "Spread in a thin layer on the lined baking sheet and roast for 25 minutes, stirring every 5-10 minutes." }, { "@type": "HowToStep", "text": "In a large skillet over medium heat, melt the butter. Add onion, celery, and garlic and cook until the onions are soft and translucent." }, { "@type": "HowToStep", "text": "Add pecans, fresh sage, and salt and pepper to taste. Cook for 3 minutes." }, { "@type": "HowToStep", "text": "Add this mixture to the cauliflower on the baking tray. Stir to combine and roast for an additional 10 minutes or until the pecans smell nutty and the cauliflower is browned and crispy at the edges." }, { "@type": "HowToStep", "text": "Serve and enjoy!" } ] }, </script> <article itemscope itemtype="http://schema.org/Recipe"> <div> <ul> <li><a href="#section1">What Is Cauliflower Stuffing Made Of?</a></li> <li><a href="#section2">Helpful Tips for Cooking Cauliflower Stuffing</a></li> <li><a href="#section3">Cauliflower Stuffing</a></li> </ul> </div> <section itemprop="description"> <p>Regardless of how much effort we spend on making the "perfect” turkey, everyone knows that the real Thanksgiving centerpiece is the side dishes. But all too often, these are loaded with carbs. What can you do if you’re eating low-carb, keto, paleo, or gluten-free around the holidays?</p> <p>Make cauliflower stuffing, that’s what! This delicious low-carb alternative is so full of flavor you’ll never notice there’s no bread involved. Better still, you can play with tastes and textures to create a scrumptious gourmet side that everyone will enjoy.</p> </section> <section id="section1"> <h2>What Is Cauliflower Stuffing Made Of?</h2> <p>Low-carb cauliflower stuffing relies on roasted cauliflower florets instead of bread croutons to provide heft and texture. From there, the sky’s the limit! For a traditional spin, adding sautéed low-carb veggies like celery and onion and classic seasonings like sage and thyme create a dressing to die for. But there are many variations you can try!</p> <ul> <li><strong>Sausage Stuffing:</strong> Remove ¾ pound of Italian sausage from its casing and crumble onto the baking tray with the cauliflower to roast together. Choose either sweet or hot depending on your preferences---they’ll both be delicious.</li> <li><strong>Cranberry Pecan:</strong> Add ½ cup fresh or frozen cranberries when roasting the cauliflower. Toss the finished stuffing with ½ cup toasted pecans.</li> <li><strong>Lemon Pepper:</strong> Swap the thyme and sage for 1 teaspoon of lemon zest and ½ teaspoon cracked black pepper (or ¾ teaspoon lemon-pepper seasoning). Mix 1 teaspoon of lemon juice into the finished stuffing.</li> </ul> </section> <section id="section2"> <h2>Helpful Tips for Cooking Cauliflower Stuffing</h2> <p>To get the most delicious cauliflower stuffing possible, you want the crispiest cauliflower you can get. Here are a few helpful tips to try:</p> <ul> <li>You can use frozen, thawed cauliflower in place of fresh. If you do, drain it thoroughly and pat dry to help crisp in the oven.</li> <li>Spread the vegetables out as much as possible on the pan, possibly even splitting into two or more batches. This helps the cauliflower crisp up around the edges.</li> <li>Stir regularly to help the veggies roast evenly, moving the veggies around every 5 minutes or so.</li> <li>If the veggies don’t seem to be getting crispy from roasting in the oven, turn on your broiler and broil for 3-5 minutes to finish.</li> </ul> </section> <hr class="divider-15 divider-thick mx-auto"> <section class="recipe" id="section3"> <h2 itemprop="name">Cauliflower Stuffing</h2> <div class="prep"> <span> <meta itemprop="prepTime" content="PT15M">Prep Time: 10 minutes</span> <span> <meta itemprop="cookTime" content="PT35M">Cooking Time: 40 minutes</span> <span> <meta itemprop="recipeYield">Serves: 6</span> </div> <h3>Ingredients:</h3> <ul class="ingredients no-bullet"> <li itemprop="recipeIngredient">1 large head cauliflower, cut into florets (about 6 cups)</li> <li itemprop="recipeIngredient">¼ cup olive oil</li> <li itemprop="recipeIngredient">¼ teaspoon dried thyme</li> <li itemprop="recipeIngredient">¼ teaspoon dried rubbed sage</li> <li itemprop="recipeIngredient">½ teaspoon poultry seasoning</li> <li itemprop="recipeIngredient">½ teaspoon celery salt</li> <li itemprop="recipeIngredient">2 tablespoons unsalted butter</li> <li itemprop="recipeIngredient">1 yellow onion, chopped</li> <li itemprop="recipeIngredient">3 ribs celery, chopped</li> <li itemprop="recipeIngredient">3 cloves garlic, minced</li> <li itemprop="recipeIngredient">8 ounces pecans, whole or pieces (about ½ cup)</li> <li itemprop="recipeIngredient">2 tablespoons fresh sage, sliced thinly</li> <li itemprop="recipeIngredient">Salt and pepper, to taste</li> </ul> <hr class="divider-50 divider-medium"> <h3>Instructions:</h3> <ol itemprop="recipeInstructions"> <li>Preheat oven to 425℉ and line a baking sheet with foil or parchment paper.</li> <li>In a large bowl, toss the cauliflower florets with olive oil, dried sage, thyme, poultry seasoning, and celery salt. </li> <li>Spread in a thin layer on the lined baking sheet and roast for 25 minutes, stirring every 5-10 minutes.</li> <li>In a large skillet over medium heat, melt the butter. Add onion, celery, and garlic and cook until the onions are soft and translucent.</li> <li>Add pecans, fresh sage, and salt and pepper to taste. Cook for 3 minutes.</li> <li>Add this mixture to the cauliflower on the baking tray. Stir to combine and roast for an additional 10 minutes or until the pecans smell nutty and the cauliflower is browned and crispy at the edges.</li> <li>Serve and enjoy!</li> </ol> </section> </article>