The Pioneer Woman Tasty Kitchen
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Keto Cauliflower Rice Stuffing

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Level: Easy

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Description

An easy, paleo, whole30 and low carb Thanksgiving side that tastes like comfort food! Only 150 calories!

Ingredients

  • ½ pounds Grass-fed Ground Pork Sausage
  • 6 cups Cauliflower Cut Into Small Florets (560g)
  • 2 teaspoons Avocado Oil
  • 1 cup Onion, Diced
  • 1 cup Celery, Thinly Sliced
  • ¼ cups Fresh Parsley, Minced, Plus Additional For Garnish
  • 4 teaspoons Fresh Garlic, Minced
  • 2 teaspoons Poultry Seasoning
  • 1 teaspoon Ground Sage
  • 1 teaspoon Sea Salt
  • ½ teaspoons Red Pepper Flakes (optional)
  • ¼ teaspoons Black Pepper
  • ½ cups Chicken Broth (not Sodium Reduced)

Preparation

In a large frying pan on medium/high heat, cook sausage about 4–5 minutes until fully cooked, breaking it up into small pieces.

While sausage cooks, add cauliflower into a large food processor and pulse until broken down and rice-like.

Once sausage is cooked, add all the ingredients, except the broth, into the pan and stir until well mixed. Stir in chicken broth. Turn to high heat and cook, stirring frequently, until all the broth is evaporated and cauliflower is golden brown and tender, about 7–10 minutes.

Garnish with additional parsley and devour!

Note: Using your food processor to chop the onions is way easier than by hand!

One Comment

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Profile photo of ehammer

ehammer on 11.5.2018

This looks good! I need something for Thanksgiving that’s dairy and gluten free. Can you tell me how it re-heats if I would make it ahead of time?

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