Try this instead of a heavy, carb-filled, traditional Thanksgiving stuffing. Serves 5-6.

INGREDIENTS:

4 Tbsp unsalted butter
1 brown onion, chopped
2 stalks of celery, chopped
2 carrots, peeled and chopped
1 head of cauliflower, roughly chopped
2 Tbsp fresh rosemary, finely chopped
1 Tbsp fresh sage, finely chopped
1/4 C fresh Italian parsley, chopped
1/2 C chicken stock
1 1/2 tsp JF Spicy Salt
1/4 tsp fresh cracked black pepper

PROCESS:

Put the butter in a skillet on medium heat and let it melt down.
Add the brown onion, celery, and carrot and cook until tender – about 7 minutes on medium heat.
Now add the cauliflower and cook down for 8-10 minutes.
Add the rosemary, sage, fresh Italian parsley, chicken stock, JF Spicy Salt, and fresh cracked black pepper and let this cook down for another 8-10 minutes.
After this the liquid should be cooked out. Now you want to brown the mixture in the pan until it is golden brown and crisp in some areas.