2 medium heads of cauliflower
1 Tbsp olive oil
1 large yellow onion, diced
1 garlic clove, minced
4 stalks of celery, sliced thinly
3 cups of mushrooms, sliced
1/2 cup pecans, roughly chopped
2 1/2 tsp dried sage
1 Tbsp poultry seasoning
1 tsp red wine vinegar
1 tsp sea salt
1/4 tsp black pepper
Pulse cauliflower in a food processor until “rice” consistency is reached.
Add olive oil to a large skillet over medium-high heat.
Add onions, garlic and celery and sauté for 5 minutes.
Add in cauliflower and cook for about 10 minutes, or until fully cooked.
Add mushrooms and continue cooking until they’ve begun to sweat (about another 5 mins).
Top with pecans, spices and vinegar and cook for 1 min.
Serve warm or store in refrigerator for up to 5 days.
Notes: This is not to be cooked inside turkey.