Turkey Herb Stuffing-Style “Riced” Cauliflower

This flavorful side dish is perfect for a gluten-free Thanksgiving or any cozy winter meal.

Makes 6 servings

Ingredients:

• 4 Tbsp. oil of choice (olive, avocado, coconut, or ghee)
• 1 yellow onion, diced small
• 4 celery stalks, diced small
• 2 carrots, peeled and diced small
• 1 large head cauliflower, chopped very finely or riced in a food processor (do not over-process). Frozen riced cauliflower works well.
• Sea salt to taste
• Freshly ground black pepper
• 4 Tbsp. fresh parsley leaves, chopped
• 2 Tbsp. chopped fresh rosemary
• 1 Tbsp. chopped fresh sage or 1 tsp. ground sage
• 3/4 cup turkey, chicken, or vegetable broth/stock

Instructions:

1. In a large skillet over medium heat, warm the oil. Add the diced onion, celery, and carrots and sauté until softened, about 5–6 minutes.

2. Add the riced cauliflower and season with sea salt and freshly ground black pepper. Cook, stirring occasionally, until the cauliflower is tender, about 6–7 minutes.

3. Stir in the chopped parsley, rosemary, and sage, then add the broth. Mix until everything is evenly combined and heated through.

4. Remove the skillet from the heat and cover tightly with a lid. Let it rest for 10–15 minutes so the liquid is absorbed and the flavors meld.

5. Fluff the mixture with a fork and serve immediately.

Enjoy!

❤Rachel