Low-Carb Cauliflower Rice Stuffing Recipe
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Cuckoo for Cauliflower Rice Stuffing
1/6 of recipe (about 3/4 cup): 73 calories, 1g total fat (0.5g sat. fat), 308mg sodium, 14.5g carbs, 3g fiber, 8.5g sugars, 2.5g protein
Click for WW Points® value*
Prep:
15 minutes
Cook:
15 minutes
Ingredients:
5 cups roughly chopped cauliflower (about 1 medium head) or 3 3/4 cups cauliflower rice
1 tbsp. light whipped butter or light buttery spread
1 cup chopped onion
1/2 cup chopped celery
1 1/2 tsp. chopped garlic
1/2 cup chicken broth
3/4 tsp. poultry seasoning, or more to taste
1/2 tsp. salt
1/4 tsp. black pepper
1 1/4 cups chopped brown mushrooms
3/4 cup peeled and chopped Granny Smith apple (about 1 apple)
1/4 cup sweetened dried cranberries, chopped
Directions:
If starting with roughly chopped cauliflower, pulse in a blender until reduced to rice-sized pieces, working in batches as needed.
Melt butter in an extra-large skillet over medium-high heat. Add onion, celery, and garlic. Cook and stir until veggies have slightly softened and garlic is fragrant, about 3 minutes.
Reduce heat to medium. Add cauliflower rice, broth, and seasonings. Mix well. Cover and cook for 6 minutes.
Add all remaining ingredients. Re-cover and cook for 3 minutes, or until apple is mostly softened.
Uncover skillet. Cook and stir until cauliflower rice is tender and liquid has evaporated, about 2 minutes.
MAKES 6 SERVINGS
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Chew on this:
It’s November 26th, National Cake Day. If you prefer cake to pie, this Apple Spice Trifle is a terrific holiday dessert!
That friend who always puts things off ‘til the last minute? Send them this low-carb cauliflower rice stuffing recipe now.
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*The WW Points® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by WW International, Inc., the owner of the Points® trademark. For those on the Diabetic Plan, values may vary.
Questions on the WW Points® values listed? Click here.
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