Cauliflower Apricot Sage Stuffing
Ingredients
- EVOO - extra virgin olive oil
- 3 carrots, chopped
- ½ large sweet yellow onion, chopped
- 1 package shiitake mushrooms, stems removed, sliced thin
- 1 bag riced cauliflower
- 3 cloves garlic, minced
- 2 Tbs. fresh sage, thinly sliced
- 2 Tbs. fresh thyme, chopped
- 1 Tbs. fresh rosemary, chopped
- 12 Mariani dried apricots, chopped
- ¼- ½ cup chicken or vegetable broth
- salt and pepper
Instructions
- 1. Heat a large nonstick skillet over medium-high heat. When hot, add 2 Tbs. olive oil. When the oil is hot, add the carrots, onions, and shiitakes. Sauté 3-5 minutes.
- 2. Then add the garlic, riced cauliflower, sage, thyme, rosemary, salt and pepper. Cook 3-4 minutes, or until the cauliflower softens. Then add the dried apricots and some of the broth and toss to combine everything. Cover and let cook another 3-4 minutes. Taste and adjust seasonings.
- *If you only have dried herbs, use ½ the amount.
- **You can make this ahead of time and just reheat.
