This gluten free stuffing alternative is a delicious way to celebrate the holidays.
|8||slices Schneiders® Bacon, diced|
|8 cups||of cauliflower florets, roasted|
|1/4 cup||parsley, chopped|
|1/4 cups||chives, chopped|
|1/4 cup||good quality olive oil|
|1/3 cup||fresh lemon juice|
|1/2 tbsp||lemon rind|
|1 cup||hazelnuts, roasted|
|1 tbsp||fresh thyme|
|3/4 cup||parmesan cheese, grated|
Preheat oven to 400 degrees
Heat a large skillet over medium high heat. Cook bacon for 5 to 6 minutes or until just crisp. Remove from heat. In a food processor pulse hazelnuts until just crushed. Add parsley, chives, garlic, lemon juice, and rind. Pulse until blended well and slowly drizzle in. Pulse until combined.Place cauliflower into a large bowl. Pour hazelnut mixture over top and then add bacon along with the drippings into the bowl followed by parmesan. Using your hands gently combine. Lightly spray an 8x8 casserole dish with cooking oil. Pour stuffing into dish garnish with thyme. Bake for about 35 minutes or until golden brown on top. Check half way through cooking. If browning to quickly cover with foil. Garnish with additional parmesan cheese if desired.
Try this mixture served over pasta
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