Cauliflower Rice “Stuffing”
I’m all about function when it comes to my food, I like each ingredient to serve a purpose and traditional stuffing surprisingly includes a ton of healing ingredients. Simply swapping the bread for cauliflower increases the nutrient density without compromising taste.
INGREDIENTS serves 4
lb organic cauliflower rice, I get frozen
1lb ground natural Italian pork sausage
2 tbsp grass fed butter or ghee
2 garlic cloves minced
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrots
1 small apple, diced (*optional)
1/2 tsp sea salt
1/2 tsp pepper
1 tsp thyme
1 tsp ground sage
1 tsp dried rosemary
4 tbsp pasture chicken broth
INSTRUCTIONS
Prep Time 5 min Cook Time 10 min
In a medium pan over medium heat cook sausage until browned and set aside.
In the same pan add butter/ghee, garlic, onions, carrots and celery.
Sautee until they begin to soften, about 4-5 min.
Next add in cauliflower, apples, seasoning and bone broth.
Mix everything until well combined and cook for 2-3 min.
Add in the ground sausage and stir until everything is thoroughly combined. Allow to cook for an additional 2-3 min. Remove from heat and enjoy!
Mishi Tips:
A few things to keep in mind and alter the recipe to your unique needs:
-Not a fan of Cauliflower? Replace it with broccoli!
-Hate pork sausage? Chicken sausage or turkey sausage are great options.
I always look for ethically and humanely raised meat. I buy local when I can and when I can’t, I get it from our grocery store butcher. Go for 100% grass fed, natural and or organic cuts of meat. If you value animal welfare great questions to ask the butcher or local farmer “Can you tell me whether the animals are cage free or pasture raised (poultry)?”. “How are the animals raised?”. ”What diet are they fed?”. Find out whats important to you and prioritize that!
