Over the holidays, especially Thanksgiving, it seems everyone serves a version of turkey and dressing. I have never been very fond of dressing but my husband loves it. Since dressing isn’t something that fits into our healthy eating lifestyle but is something that he would like to have at times other than just Thanksgiving, I decided to try to make a healthier version of dressing for us to enjoy. That is what inspired this cauliflower dressing recipe. While I have never been a huge fan of the traditional dressing, I devoured this cauliflower dressing.
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To create this mouth watering cauliflower dressing, start by breaking down a head of cauliflower in a food processor. When finished, the cauliflower should have a rice-like texture. Next, chop 1 yellow onion, 2 stalks of celery, and 2 carrots. Add some oil to a skillet and toss in the chopped onion, celery, and carrots. Cook the vegetables for about 5 minutes until the vegetables become tender.
Next, add the riced cauliflower to the skillet and cook for 8-10 minutes. Next chop 2 tbsp. of parsley, 2 tbsp. of rosemary, and 1 tbsp. of chopped sage. Add the chopped herbs along with 1/2 cup of vegetable broth to the skillet. Thoroughly stir the mixture and cook for another 5 minutes. Remove skillet from heat and cover tightly. Let the cauliflower dressing sit for about 10 minutes so that remaining liquid is absorbed. It is now ready to be served!
Do you have some Thansgiving or Holiday dishes that you recreate to make healthier? I would love to hear and try other options as well. Leave your recipes below in the comment section.
Ingredients
- 1 head of cauliflower
- 1 yellow onion
- 2 stalks of celery
- 2 carrots
- 2 tbsp. chopped fresh parsley
- 2 tbsp. of fresh rosemary
- 1 tbsp. of fresh chopped sage
- 1/2 cup of vegetable broth
Instructions
- Start by breaking down a head of cauliflower in a food processor. When finished the cauliflower should have a rice-like texture.
- Chop 1 yellow onion, 2 stalks of celery, and 2 carrots.
- Add some oil to a skillet and toss in the chopped onion, celery, and carrots. Cook the vegetables for about 5 minutes until the vegetables become tender.
- Add the riced cauliflower to the skillet and cook for 8-10 minutes.
- Chop 2 tbsp. of parsley, 2 tbsp. of rosemary, and 1 tbsp. of chopped sage.
- Add the chopped herbs along with 1/2 cup of vegetable broth to the skillet. Thoroughly stir the mixture and cook for another 5 minutes.
- Remove skillet from heat and cover tightly.
- Let the cauliflower dressing sit for about 10 minutes so that remaining liquid is absorbed.