Description
A delicious keto stuffing recipe perfect for Thanksgiving.
Ingredients
Scale
- 1 head of cauliflower, riced
- 1 cup of celery, chopped
- 1 cup of onions, chopped
- 1 cup of mushrooms, chopped
- 1/4 cup of butter
- 1 tablespoon of garlic, minced
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 cup of chicken broth
- 1/4 cup of parsley, chopped
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, melt the butter over medium heat.
- Add the onions, celery, and mushrooms. Sauté until soft.
- Stir in the garlic, thyme, rosemary, salt, and pepper. Cook for 1 minute.
- Add the riced cauliflower and chicken broth. Mix well.
- Cook for about 5 minutes until the cauliflower is tender.
- Remove from heat and stir in parsley.
- Transfer the mixture to a baking dish.
- Bake for 20 minutes until golden brown.
Notes
- Store leftovers in an airtight container.
- This recipe can be made ahead of time and reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
Keywords: keto stuffing thanksgiving