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Cauliflower and Pecan Stuffing Recipe

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This recipe for Cauliflower and Pecan Stuffing is from Preston-Bell Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6-8 cups "riced" cauliflower
2 cups vegetable stock
3-4 TBSP butter
1 large sweet potato, peeled and diced
1 small onion, diced
1 large Honeycrisp apple, diced
1/2 cup pecans, chopped
1/4 cup dried cranberries, diced
1 tsp ground coriander
1/2 tsp ground cumin
1 tsp ground cinnamon
1/4 tsp ground cayenne pepper
1 tsp salt
Directions:
Directions:
1. Clean and dice sweet potato, then dice the onion and set aside.
2. Melt 2 tablespoons of butter in frying pan and saute sweet potato and onion until soft.
3. In a large pot add vegetable stock and then add "riced" cauliflower. Cook until it becomes al dente. Then strain cauliflower from stock to a large bowl, cover and let sit.
4. Add to frying pan another tablespoon of butter, the diced apple, chopped pecans, cranberries, and stir until well combined.
5. Then add the coriander cumin cinnamon, cayenne, and salt. Mix until spices are totally combined.
6. Now add the "riced" cauliflower to the mixture and cook for another 3-5 minutes or until mixture is warm through.
7. Scoop mixture into bowls and top with some more chopped pecans and cranberries.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
35 minutes
Personal Notes:
Personal Notes:
Nutrition Facts
Servings 12.0
One Serving = 5 WW pts
calories 118
Total Fat 10 g
Saturated Fat 3 g
Cholesterol 9 mg

Potassium 301 mg
Total Carbohydrate 12g
Dietary Fiber 2 g
Sugars 6 g
Protein 2 g

 

 

 

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