Ingredients: |
Ingredients: 1 bag fresh riced cauliflower
1 container fresh mirepoix (or 1/2 cup each carrots, celery and onion)
1 leek, chopped
5-6 cloves garlic, minced
2-3 Tablespoons avocado oil
1/4 cup carrot juice (optional)
1/2 cup dried cranberries
Fresh Rosemary
Fresh sage
Fresh thyme
Salt, to taste
Black pepper, to taste
Fresh parsley, chopped (optional)
|
Directions: |
Directions:Add 2 Tablespoons avocado oil to a heated skillet. Chop carrots, celery and onion (or the mirepoix.) Add chopped leeks and minced garlic. Add the whole mixture to the skillet. Cook 3-5 minutes.
Add the cauliflower rice and carrot juice. Add a bit of all the seasonings. Cover and cook 5 minutes on medium heat. Stir the dish, add the cranberries and more herbs, if desired. Cook another 1-2 minutes. Remove from heat and serve with fresh parsley if desired. |
Personal
Notes: |
Personal
Notes: This is the way the recipe is written. I used the mix of carrots, celery and onion. I substituted onion for the leek. I used olive oil instead of avocado oil. I didn't use the carrot juice or parsley. I didn't have rosemary or thyme so didn't use it although I'm going to try to next time but it will probably be dried and ground. I used dried, ground sage.
It went over with a few people Easter when I tried it but not many. I really liked it though. When I served it I don't think it had cooked long enough because I made more than one recipe and ran out of time.
|
This recipe for Riced Cauliflower Stuffing is from