Learn how to make Cauliflower “Rice” Stuffing, one of Rita's recipes for celiac disease during the holidays.

Cauliflower “Rice” Stuffing


  • 1 cup fresh basil
  • ½ cup fresh mint
  • 1 tablespoon fresh thyme
  • 2 teaspoon dried rosemary
  • 1clove garlic
  • 1 tablespoon olive oil
  • 1 lb. cauliflower rice, fresh or frozen
  • ½ teaspoon onion powder
  • ¼ teaspoon salt
  • 1/8 teaspoon black pepper
  • ½ cup chopped pecans
  • ½ cup dried cranberries
  • Zest of 1 lemon


  1. In food processor, combine basil, mint, thyme, rosemary and garlic. Pulse until it forms a paste.
  2. Heat olive oil in large nonstick skillet. Add herb-garlic mixture and cook for 1 minute over medium heat. Stir in cauliflower, onion powder, salt and pepper. Cook for 5 minutes, stirring often.
  3. Add pecans and cranberries. Toss well and cook for another 5 minutes. Add lemon zest; stir well and cook for another 2 minutes.