Healthy Cauliflower Stuffing with Apples and Sage
Ingredients
-
1
medium head
cauliflower, chopped into small florets
-
1
medium
onion, diced
-
4
cloves
garlic, minced
-
3
medium
carrots, chopped
-
2
medium stalks
celery, finely chopped
-
8
oz
sliced cremini or Baby Bella mushrooms
-
1
large
apple, unpeeled, cored and chopped
-
⅓
cup
unsalted butter
-
1
large
egg
-
1 ½
tsp
soy sauce
-
1 ¼
tsp
dried sage
-
1
tsp
dried thyme
-
½
tsp
fine sea salt
-
½
cup
raw pecans, chopped
-
¼
cup
fresh parsley, chopped
Instructions
- Preheat the oven to 450°F and line two baking sheets with parchment paper.
- Melt the butter in a small bowl and set aside to cool while chopping the veggies.
- In a large mixing bowl, combine the cauliflower, onion, garlic, carrots, celery, mushrooms, and apple.
- Whisk the cooled butter with the egg, soy sauce, sage, thyme, salt, and pepper, then pour over the vegetables and toss to combine.
- Spread the mixture evenly on the baking sheets and roast for 20 minutes, rotating halfway through.
- Add the pecans to the baking sheets and roast for an additional 10 minutes.
- Transfer to a serving dish, garnish with parsley, and serve hot.
Nutrition Facts (estimated)
Servings
8-10
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
5g
Sodium
400mg
Cholesterol
70mg
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