Yes, what you put in your body

really does affect your health!

Stuffing is my personal favorite over the holidays… But it also has nearly every food trigger! Every year I have regretted eating it… but the last few years I make this recipe and it’s amazing. My entire family, even small kids, LOVE it! No one even realizes that it’s all vegetables! Plus, the seasonings themselves are anti-inflammatory!

Anti-inflammatory Cauliflower Stuffing Recipe:

1 cup broth (vegetable, bone, or chicken), low sodium or home-made recommended

1-2 tbsps Fresh Sage

1/2 tsp Fresh Black Pepper

2 tbsp Fresh Rosemary, chopped

1 cup fresh mushrooms, chopped

1 medium onion, chopped

3 large carrots, peeled into ribbons

3 tbsp butter or oil, any kind

1-2 heads of cauliflower, chopped into marble-sized cubes

1-2 stalks celery, to taste

Parsley to taste

1. Melt butter or oil in LARGE skillet.
2. Add onion, carrots, and celery, sauté for 7 mins. 
3. Add mushrooms, stir for 1 min. 
4. Add Cauliflower, stir for about 10 mins. 
5. Add rest of ingredients, including broth, cover with a lid.
6. 2 options: Finish cooking on medium heat on the stove, about 15 mins OR put in the oven for about 15-20 mins. 

**You can put everything in a food processor for a rough chop to avoid a lot of hand and wrist labor. I still recommend “ribboning” the carrots for beauty!

** If you are traveling, I would finish cooking it when you arrive either on the stove or in their oven.

** You can always prepare up until the final cooking point the day before, to save time and energy on the day of!

** You CAN add cornstarch or flour to the liquid if you like it thicker, but this does take away some anti-inflammatory benefit.