PALEO THANKSGIVING CAULIFLOWER STUFFING (AIP & LOW CARB) RECIPE
INGREDIENTS
·
1
head cauliflower, cored and riced
·
1
medium sweet potato, peeled and diced
·
2
large carrots, peeled and diced
·
3
ribs of celery, chopped
·
1
medium yellow onion, diced
·
1/2
cup cranberries
·
3/4
cup bone broth
·
1/4
cup fresh parsley, chopped
·
1
tbsp sage
·
1
tbsp rosemary
·
1
tsp sea salt
·
4
tbsp butter or ghee (or coconut oil for AIP)
INSTRUCTIONS
1.
Melt
2 tbsp of cooking fat in a large stock pot (or deep cooking skillet that has a
lid) on medium heat
2.
Sauté
the sweet potato for 4-5 minutes or until lightly crispy
3.
Add
2 more tbsp of cooking fat and sauté the carrot, onion, and celery for 5-7
minutes
4.
Pour
in the cauliflower and cook for 2-3 minutes, stirring often
5. Season
with sage, rosemary, salt, and parsley (reserve half for topping) and pour in
the bone broth and fresh cranberries. Stir well to combine
6. Place
the lid on the pot and allow to cook for 10-15 minutes, stirring occasionally.
7.
Once
the broth is absorbed, remove from heat
8.
Serve
in a large serving dish with extra fresh parsley
Recipe from unboundwellness.com
Delicious Food Recipes
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