Anyone else getting super excited about Thanksgiving? I sure am. My parents, twin sister, her husband and their little guy who is 10 weeks younger than ours will be joining us in Minneapolis this year. Besides the fun of planning a delicious meal to share I am beyond excited to see the kiddos together. It is always so much fun to watch them dance, interact and play. Total entertainment!
This last weekend I cooked, cooked and cooked some more. I always like to have a practice day especially if I am working on a few new recipes. I had major success with this Grain Free Cauliflower Rice Stuffing and could not be more excited to share it with you! I was a little nervous about how it was going to turn out but the end result is a very believable traditional stuffing. It had a rave review with my hubby and he said we don’t even need to tell people it’s grain free. They will never know!
Stuffing has been a missing component to my Thanksgiving meal since starting Paleo and I am in celebration mode thinking it will make a return this year. If you have special family stuffing add ins you can treat this recipe as a base and add in your favorites such as raisins, cranberries, nuts, seeds or whatever you like. Also, I added optional sausage which can be removed to make vegan and vegetarian. Another note is any fat will work so feel free to use whichever option aligns with your diet. The best part is this stuffing is not only Paleo but Autoimmune Protocol as well! What could be better. Enjoy!
- 1 head of cauliflower
- 3 celery stalks or 6 celery hearts
- ½ tsp sea salt
- 2 tsp dried thyme
- 2 tsp dried sage
- 2 tsp fresh rosemary
- ½ tsp black pepper (omit for AIP)
- Optional: 2 chicken sausages (check ingredients for AIP compliance and omit for vegan and vegetarian)
- 4 Tbsp Olive Oil, Avocado Oil, Ghee or Grass Fed Butter
- 1 medium size yellow onion
- Wash, cut and rice cauliflower. To rice cauliflower either use a cheese grater or your food processor.
- In a pan add 1 Tbsp fat of choice and sautee onions until translucent.
- Thinly slice celery and chop rosemary.
- In a bowl mix riced cauliflower with cooked onions, celery, sea salt, optional pepper and all herbs.
- Pour last 3 Tbsp fat of choice over the top and mix well.
- Add mixture to an oven safe pan and cook for 50 min at 350 degree mixing 2-4 times throughout cooking.
- After 50 min put on the broiler and broil for 10 min mixing a few times throughout. This last step crisps things up and removes some of the excess moisture.