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Paleo Thanksgiving Cauliflower Stuffing (AIP & Low Carb)

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Servings 6 -8 servings
Calories 114 kcal

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
  • ½ cup cranberries
  • ¾ cup bone broth
  • ¼ 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
 

  • Melt 2 tbsp of cooking fat in a large stock pot (or deep cooking skillet that has a lid) on medium heat
  • Sauté the sweet potato for 4-5 minutes or until lightly crispy
  • Add 2 more tbsp of cooking fat and sauté the carrot, onion, and celery for 5-7 minutes
  • Pour in the cauliflower and cook for 2-3 minutes, stirring often
  • Season with sage, rosemary, salt, and parsley (reserve half for topping) and pour in the bone broth and fresh cranberries. Stir well to combine
  • Place the lid on the pot and allow to cook for 10-15 minutes, stirring occasionally.
  • Once the broth is absorbed, remove from heat
  • Serve in a large serving dish with extra fresh parsley

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Nutrition

Serving: 1servingCalories: 114kcalCarbohydrates: 13.4gProtein: 3gFat: 6.3gFiber: 4.2g
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