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Cauliflower Stuffing

November 14, 2018
Every month, GBMC holds a Facebook Live cooking demonstration featuring healthy recipes from The Sleeved Chef, Michael Salamon. Michael graduated from the Culinary Institute of America and is passionate about “teaching cooking techniques and recipes to pre- and post-operative bariatric patients.” He had a type of bariatric surgery known as a sleeve gastrectomy in September 2016 and enjoys sharing his knowledge of cooking with fellow weight loss patients. Co-hosting the demonstration with him is Jana Wolff, RD, LDN, Director of Nutrition for GBMC’s Comprehensive Obesity Management Program, where Michael was treated.

1 large head cauliflower, cut into florets
1 large onion, minced
3 celery stalks, small diced
3 carrots, peeled and small diced
¼ cup pecans, rough chopped
2 tbsp extra virgin olive oil
½ tsp thyme
½ tsp sage
½ tsp oregano
½ tsp rosemary
½ tsp parsley
Kosher salt and black pepper to taste

  • Prepare cauliflower, onion, celery, carrots, and pecans. Set aside.
  • Heat olive oil in a cast iron pan over medium heat.
  • Sauté cauliflower until soft, about 3 minutes.
  • Add onion, celery, and carrots; sauté until vegetables are translucent. Season with salt and pepper.
  • Add pecans and sauté for an additional 1-2 minutes.
  • Add thyme, sage, oregano, and rosemary; sauté for an additional 2-3 minutes.
  • Remove from heat and add parsley.
Recipe yields 6 servings

Calories: 126
Fat: 8.7g
Saturated Fat: 1.1g
Cholesterol: 0mg
Sodium: 62.4mg
Protein: 3.1g
Carbohydrate: 11.9g
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