It has been WEIGH too long since The Fairy Food Mother has updated her recipes and nutritional advice!!!!!!
Thanksgiving is around the corner and this is a great time to give THANKS for so much! Covid is now manageable and our families are all gathering together to feast on not only delicious FOOD, but family, friendship and fun. “STUFF this recipe into your Thanksgiving Feast:
CAULIFLOWER WALNUT STUFFUNG:
1 head cauliflower chopped/ separated into bite size pieces
1 small red onion finely chopped
2 scallions finely chopped (optional)
1 stalk celery (diced)
1 medium carrot (diced)
1 cup minced portobello mushrooms
1/2 cup walnuts
2 Tbsp parsley flake
1 Tbsp chopped garlic
1/4 tsp sage
1/4 cup canola or grapeseed oil
1/4 cup chicken broth, vegetable broth or water
1/2 cup egg white
1/2 Tbsp salt
Pepper to taste(@ least 1 tsp
Non stick cooking spray
On a Non stick sprayed cookie sheet roast cauliflower on 425” for 30 min or until edges look crisped.
use 2 Tbsp of the oil to Sauté onions, diced carrot and diced celery, garlic , parsley, scallion, walnuts and sage until onions appear golden .
Chop roasted cauliflower and combine with sauté mixture and chopped mushrooms.
Whisk egg white, broth or water together and add the salt and pepper.
Spray an 8” SQUARE FOIL or PYREX dish with Non stick spray
Mix in remaining 2 Tbsp of oil to above mixture
Bake on 375" for 30 min or until firm and top looks slightly brown.
Enjoy!!!!!!!!!
.
