The Best Paleo Thanksgiving Stuffing

Sauté celery, carrots, red onion, and garlic in 2 tablespoons coconut oil for approximately 15 minutes on medium heat.

While vegetables are sautéing, chop cauliflower into rice-like granules. For me, this usually means pressing down on my chopper about 5 or 6 quick times. I remove any stubborn pieces that refuse to chop and add them to the next round of cauliflower waiting to be chopped.

Once vegetables have been sautéed for 15 minutes, stir in remaining coconut oil and green onions. Fold in chopped cauliflower and add sage, thyme, sea salt, and bay leaves. Simmer covered on low heat for 15 minutes, stirring periodically.

Remove bay leaves and garnish with pepper and additional sea salt as desired.