How to Make Pf Chang's Kung Pao Cauliflower Review

Cauliflower Stuffing

1 medium head of cauliflower (about 1¾ pounds or 790 g).

Recipe Summary Cauliflower Stuffing

All the flavor you love in stuffing without all the carbs. I added a little bit of carrots to bring color to the dish but feel free to leave them out for fewer carbs.

Ingredients | Pf Chang's Kung Pao Cauliflower Review

12 ounces sage-flavored bulk pork sausage

2 tablespoons butter

1 medium onion, chopped

2 ribs celery, sliced

6 button mushrooms, sliced

¼ cup chopped carrots

1 (2 pound) head cauliflower, cut into small florets

½ cup chicken broth

¼ cup freshly chopped parsley

½ teaspoon dried thyme leaves

salt and ground black pepper to taste

Directions

Place sausage into a large skillet and cook over medium-high heat until browned and crumbly, about 5 minutes. Add butter, then stir in onion, celery, mushrooms, and carrots; cook for 5 more minutes.

Mix in cauliflower, broth, parsley, thyme, salt, and pepper. Cover and cook 10 minutes. Uncover and cook until liquid is absorbed, about 5 more minutes.

Info | Pf Chang's Kung Pao Cauliflower Review

prep: 15 mins cook: 25 mins total: 40 mins Servings: 8 Yield: 8 servings

TAG : Cauliflower Stuffing

Side Dish, Stuffing and Dressing Recipes, Sausage Stuffing and Dressing Recipes,

Images of Pf Chang's Kung Pao Cauliflower Review

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