Bread-free festive sage, leek & parsley stuffing , super yummy !
Look, I’m not going to offer a replacement for roast potatoes, nothing can, but you could consider doing this stuffing on Xmas day. It reduces the carbs to next to nothing, is totally intensive friendly and people will not be able to tell the difference (tried and tested on unsuspecting testers !). I love the sage taste, but you could also do your family recipe if you are lucky enough to have one. Simply replace the breadcrumbs with the wrung out cauliflower (see recipe). I found this recipe really moorish !
So, in theory, if you do the Opti Cook cauliflower cheese and this stuffing, you would only have the roast taters that had a high carb content for the main meal of the day ?
Yesterday, I stuffed some little mushrooms with the mix for lunch, just sauté mushroom (with stems removed) in a pan. Once cooked, tip hollowed side down on paper towel to drain the water and stuff. Awesome little party dish. You could also stuff zucchinis to make boats, capsicum or tomatoes would also go down a treat.
You could also do the stuffing as little baked balls or put in muffin tins for single serve, possibly adding cranberries or other delights to others stuffing on the day. Using a muffin tin would allow you to seperate yours from theirs.
Anyway, enjoy. Joni ???
- 2 tbs olive oil
- 1 brown onion, chopped finely
- 1 leek, cleaned, quartered and sliced finely
- 2 garlic cloves, sliced
- 2 tsp dried sage (or 4 tsp fresh, cut finely)
- 1 tsp thyme
- 1 carrot, grated
- 2 tbs Fountain good choice BBQ sauce (or equiv. low cal BBQ sauce)
- 1/2 medium cauliflower, cut into florets
- 2 tbs chicken stock or 1 stock cube, crushed
- 1 cup of fresh parsley, cut finely
- Salt and pepper
- *You need rubber dishwashing gloves for this recipe*
- In a saucepan, add your cauliflower florets and add enough water to cover them. Add 1 tbs (or 1 cube) of the stock. Bring to the boil. Turn down to a simmer and let cook for 15 minutes.
- Meanwhile, heat the oil in a large frypan over medium-high heat. Add the onion, leek and garlic and stir for 10 mins or until mix is turning a golden colour. Turn down to low.
- Drain the cauliflower well over a sink. Using rubber gloves, gather the cauliflower in a tea towel or piece of muslin and drain thoroughly, wringing out as much water as possible. Caution: this will be hot.
- Add the drained cauliflower, sage, thyme, carrot and BBQ sauce to the pan of stuffing. Cook for a further 15 minutes. It should be looking a dark golden colour. Turn off heat.
- Add the lemon rind, parsley. Season with sea salt and freshly ground black pepper and mix well.
- Freezes well, can definately be made in advance
Caitlin
November 30, 2015
Made this yesterday, and ate over some cauli puree. Was so delicious and really felt like I was eating a heart meal. Thanks so much!
Joni Condos
December 1, 2015
Excellent Caitlin ! So glad your liking the recipes 🙂 Joni ???