Bread, particularly gluten, is a trigger food for individuals with autoimmune and inflammatory diseases. But we don’t want to miss out on the good stuff!
When making “stuffing” or “dressing” around the holidays, swap out the bread for cauliflower, sweet potatoes, butternut squash, acorn squash and even pumpkin!
You can take any stuffing recipe and modify it to meet your needs.
Here is a favorite recipe from Attune Health nutritionist and research associate Natalie Fortune:
- 1 head of cauliflower, cut into florets
- High heat cooking oil
- 1 medium yellow onion, diced
- 2 large carrots, peeled and diced
- 2 stalks of celery, diced
- 10-15 button mushrooms, sliced
- 3 cloves of garlic, minced
- 2 teaspoons fresh minced sage
- 2 teaspoons fresh minced thyme
- ¼ cup of raisins (this was Natalie’s great grandma’s secret ingredient)
- ¼ cup of low sodium vegetable or chicken broth
- Sea salt and black pepper, to taste
- Preheat the oven to 375 degrees. Toss the cauliflower with a teaspoon of oil, sprinkle with salt and pepper. Place on a baking sheet and roast for about 15 minutes.
- While the cauliflower is cooking heat a large skillet over medium heat. Add 2 teaspoons of oil, followed by the diced onion. Cook for a few minutes and then add carrots and celery. When the vegetables are beginning to soften add the sliced mushrooms and garlic.
- When the mushrooms have softened and started to brown, add the sage, thyme and a sprinkle of salt and pepper.
- Add the raisins of vegetable broth. Stir so everything is combined. When the raisins have plumped up and the cauliflower is tender, mix in the cauliflower to the vegetable mixture.
- Transfer to a baking dish and bake for 15-20 minutes. Enjoy!