▫ ½ medium head cauliflower florets (boiled/steamed)▫ 3 tbsp unsalted butter▫ 1 small onion, diced▫ 2 leeks, diced▫ ¼ cup chopped pecans or walnuts▫ 2 minced garlic cloves▫ 1 tsp dried thyme▫ 1 tsp dried sage▫ Salt & pepper to taste▫ ½ cup chicken/vegetable broth▫ 2 tbsp chopped fresh parsley
▫ ½ medium head cauliflower florets (boiled/steamed)▫ 3 tbsp unsalted butter▫ 1 small onion, diced▫ 2 leeks, diced▫ ¼ cup chopped pecans or walnuts▫ 2 minced garlic cloves▫ 1 tsp dried thyme▫ 1 tsp dried sage▫ Salt & pepper to taste▫ ½ cup chicken/vegetable broth▫ 2 tbsp chopped fresh parsley
1. Melt butter in a large skillet over medium heat. Sauté diced onion and leeks until soft.2. Add nuts, garlic, thyme, and sage; cook 2-3 minutes.3. Fold in boiled cauliflower florets until blended.4. Season with sea salt and black pepper to taste.5. Pour in chicken or vegetable broth; mix well.6. Reduce heat to low, cover, and cook 5-7 minutes.7. Sprinkle with chopped parsley and walnuts before serving.
Boil the cauliflower florets until they're just fork-tender. This helps maintain a nice texture in the stuffing and prevents it from becoming too mushy.