This Cauliflower Rice Stuffing is so flavorful and the perfect vehicle for all the rest of your Thanksgiving dishes. It's also a great addition to any Thanksgiving meal because it's vegan, gluten-free, dairy-free, and grain-free!
Ingredients
- 1.5 lbs frozen cauliflower rice
- 1 ea. medium onion diced medium fine (~1 heaping Cup)
- 3 ea. celery stalks diced medium fine (~1 heaping Cup)
- 3 ea. medium carrots diced medium fine (~1 heaping Cup)
- 8 oz. package mushroom crimini or white, diced medium fine
- 1 tbsp fresh rosemary
- 2 tsp fresh thyme
- 1.5 tsp ground sage
- 2 tsp salt
- 3/4 cup cashew cream (to make a batch, blend .5 cup raw cashes & 1.75 cups water on high for 4 minutes)
- 1/3 cup dried cranberries
- 3/4 cup roasted pecans
Instructions
- Heat olive oil in a large pot over medium to medium high heat.
- Add onions, celery, and carrots and sauté until onions are clear, about 4-5 minutes.
- Next add your mushrooms and spices (rosemary, thyme, sage, and salt) and sauté until mushrooms are cooked, an additional 4-5 minutes.
- Add your frozen riced cauliflower and cook until cauliflower is cooked, another 8-10 minutes
- Lastly, add the cashew cream, dried cranberries, and roasted pecans and toss to combine.
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