Autoimmune Paleo Stuffing – a delicious recipe with leeks, head cauliflower, olive oil, salt, lemon, chicken stock. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Rough chop cauliflower. Add it to a food processor along with rosemary and thyme. Pulse until finely chopped and resembling bread crumbs.
2
To trim leeks, cut off white bottoms and green tops. Slice lengthwise and then cut into 1/2 inch pieces. Then soak pieces in a bowl of cold water to remove dirt. Drain well.
3
To prepare lemon, use a sharp paring knife to cut the lemon in half. Slice into thin pieces and remove the seeds. Chop lemon into 1/2 inch size pieces.
4
Heat 3/4 cup of olive oil in large braising pan. Add drained leeks, cauliflower mixture and chopped lemon. Sautee well on medium high heat for about 20 minutes. Add stock and bacon grease and cover. Bake covered in 350 degree oven for 50 min. Be sure to check on it a few times to stir it.
534
kcal
Calories
49
g
Fat
4
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 cups leeks, 1 piece whole head cauliflower, 3/4 cup olive oil, 1 pinch salt, and more.
Yes, Autoimmune Paleo Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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