Gluten-Free Cauliflower Stuffing

Having family members over with gluten-related allergies over the holidays? Rod Knight, executive chef at West Kendall Baptist Hospital, shows us how to make  gluten-free cauliflower stuffing, right in time for Thanksgiving. Watch video now.

Gluten-Free Cauliflower Stuffing

Ingredients

• 1 head of Cauliflower
• ½ cup chopped onion, chopped
• ½ cup chopped carrots
• ½ cup chopped celery
• 1 c. chopped mushrooms
• Freshly ground black pepper
• 1/4 c. chopped fresh parsley
• 2 tbsp. chopped fresh rosemary
• 1 tbsp. chopped fresh sage
• 1/2 c. vegetable stock

 

Directions

• To prepare the cauliflower, cut it in half and remove the core. Thinly slice the one half to achieve a riced “texture.” With the other half, use your fingers to separate the florets. You want to achieve an even size. If the florets are large, simply cut them to the right size.
• In a large skillet Sautee the onion, celery, carrots until soft.
• Add the chopped mushroom and cauliflower and cook until fork-tender.
• Season with chopped herbs and mix. Add the vegetable broth and cook until the liquid has been absorbed, about 15 – 20 minutes.

Serve and enjoy!

 

Nutrition Facts

Yield: 12 portions
Serving size:  ½ cup

• Calories 21
• Total fat 1g
• Carbohydrates 4g
• Fiber 2g
• Sodium 54mg
• Protein 1g

Tags: Chef Rod Knight, Nutritional tips, West Kendall Baptist Hospital