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Breadless Stuffing
For All Stages of the ITG Diet Plan
Difficulty
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Ingredients
For 4 Servings(s) (
)
Recipe
- 2 tablespoon(s) extra virgin olive oil
- 1 head cauliflower, chopped
- 1 4oz package sliced fresh mushrooms
- 2 garlic cloves, chopped
- 0.5 cup(s) diced celery
- 0.33 cup(s) diced onion
- 0.5 cup(s) Water
- 1.5 cubes chicken bouillon
- 1 Egg
- 2 teaspoon(s) dried sage
- 1 teaspoon(s) sea salt
- 1 teaspoon(s) ground black pepper
Breadless Stuffing Directions
- Preheat oven to 350 degrees. Grease glass baking dish with cooking spray.
- Chop cauliflower into small chunks.
- Heat olive oil in large skillet and cook mushrooms, celery, onion and garlic in olive oil for 3-5 minutes. Add bouillon and water, cook and stir until bouillon is dissolved.
- Combine cauliflower, egg, sage, salt and pepper in bowl. Note: You may need to slightly overseason as cauliflower taste may be overpowering.
- Mix thoroughly. Stir all ingredients together and transfer to prepared baking dish. Cover with aluminum foil.
- Bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes.
