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Cauliflower Stuffing Biscuits + More Healthy Stuffing Recipes
Cauliflower Stuffing Biscuits
1/6th of recipe (1 biscuit): 117 calories, 1.5g total fat (0.5g sat. fat), 381mg sodium, 21g carbs, 3g fiber, 4.5g sugars, 6g protein
Click for WW Points® value*
Prep:
15 minutes
Cook:
20 minutes
Cool: 10 minutes
Ingredients:
3/4 cup riced cauliflower (or 1 cup roughly chopped cauliflower)
3 tbsp. sweetened dried cranberries, chopped
1 cup whole-wheat flour
3/4 cup fat-free plain Greek yogurt
1 tbsp. whipped butter, room temperature
2 tsp. baking powder
1/2 tsp. ground thyme
1/2 tsp. onion powder
1/2 tsp. salt
1/4 tsp. ground sage
Directions:
Preheat oven to 450 degrees. Spray a baking sheet with nonstick spray.
If starting with roughly chopped cauliflower, pulse in a blender until reduced to rice-sized pieces.
Place riced cauliflower in a large microwave-safe bowl. Cover and microwave for 2 minutes. Uncover and stir. Re-cover and microwave for another 2 minutes, or until hot and soft.
Transfer to a fine-mesh strainer to drain and cool, about 10 minutes.
Meanwhile, place cranberries in a small bowl, and cover with warm water to soften.
Using a clean dish towel (or paper towels), firmly press out as much liquid from the cauliflower as possible.
Return cauliflower to the large bowl. Drain cranberries, and add to the bowl. Add remaining ingredients, and thoroughly mix.
Evenly form into 6 mounds (about 1/3 cup each), and place on the baking sheet, evenly spaced. Bake until golden brown and cooked through, 12 - 14 minutes.
MAKES 6 SERVINGS
Happy Thanksgiving from Hungryland!
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Hungry for More Healthy Stuffing Recipes?
Chew on this:
No surprise here… Today, November 21st, is National Stuffing Day! No time to make one of the recipes above? Green Giant to the rescue…
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