This is my favorite time of the year.. fall leaves, cooler weather and being around our family. I crave comfort meals and I want to enjoy every bite!
We are all living in a challenging time and due to the pandemic, we may be spending most of time in our homes, focusing on how we can take advantage of this time and start making better health decisions. I have really tried to make healthier eating decisions a priority and incorporating that whenever possible.
When it came time for cooking a Thanksgiving dinner a few weeks ago, I didn’t want all of the carbs and calories. I was thinking about new creations and how I can make that happen! There are a few staples in an American Thanksgiving dinner that we cannot go without… one of those being the stuffing!
SQUIRREL!
I started to research new ideas online and found a few that appealed to me. I used those as a basis to create an amazing side dish. I wanted to create a low calorie/carb stuffing and what better than using cauliflower! Cauliflower has been used as a substitute for bread/ starch based cooking for a long time. For example; Pizza crust, rice, tortillas, buffalo wings, curry dishes and even a substitute in mashed potatoes!
There are many health benefits to it as well. I am not a doctor, but consuming more vegetables helps you have a decreased risk of diabetes, obesity, heart disease among other things. Cauliflower is also high in fiber, which we all know.. the more fiber.. the better (for multiple reasons!).
I made this recipe and I was hooked! It was so delicious that I couldn’t even tell that it was not made with bread… the flavor was even better the next day!
Ingredients:
- 1 Small Head of Cauliflower (Roughly Chopped)
- 1 Small Red Onion (Roughly chopped)
- 1 8 oz PKG Portabella Mushrooms (Roughly Chopped)
- 2 Large Carrots (Roughly Chapped)
- 2 Stalks of Celery (Roughly Chapped)
- ½ C Low Sodium Chicken Broth
- Salt and Pepper to taste
- 3/4 to 1 t Poultry Seasoning (Depends on your taste)
- 1 t Italian Seasoning (Optional)
- 2 T Dried Parsley OR ¼ C Italian Parsley
- 1 T Dried Rosemary OR 2 T Fresh Rosemary
- 4 T Butter
Step1:
In a large skillet, melt the butter. Then add the Carrots, Celery and Red Onion. Sauté it on medium heat for about 7 minutes.
Step 2:
Add the Cauliflower, Mushroom and Salt and Pepper. Mix well and continue to sauté for about 8- 10 minutes.
Step 3:
Add the Poultry Seasoning, Parsley, Rosemary and Chicken Broth. Sauté for about 10-12 minutes until the broth is cooked into the mixture.
Mangia!
Secret Squirrel Moment 