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A MESSAGE TO OUR CUSTOMERS ON COVID-19 Read More
Level
very easy
Prep Time
10 mins
Total Time
02 mins
Serves
8

Ingredients

1
large head cauliflower, cut into large florets (about 6 cups/1.5 L)
4 oz
Panache Genoa salami, chopped
125 g
2
celery stalks, diced
1
Granny Smith apple, cored and chopped
1
large onion, chopped
1/3 cup
raisins
75 mL
2 tbsp
butter, soft
30 mL
1 tbsp
finely chopped fresh sage
15 mL
1/4 cup
reduced sodium chicken broth
60 mL
1/4 cup
finely chopped fresh parsley
60 mL

Directions

Step 1
Mix cauliflower, salami, celery, apple, onion, raisins, butter, sage and broth in greased slow cooker (4.5 to 6 L capacity). Cover and cook 2 hr. 30 min. on LOW setting. Sprinkle with parsley before serving.
Step 2
Alternatively, to cook in the oven: Preheat oven to 350°F (180ºC). Mix cauliflower, salami, celery, apple, onion, raisins, butter, sage and broth in greased 13 x 9-in. (3 L) baking dish. Spread ingredients in even layer, cover and bake 40 min., until cauliflower is tender. Sprinkle with parsley to serve.

Tip

Toss leftover stuffing with turkey and pasta or rice to make a quick dinner.

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Nutrition Facts

Nutrition Description:
Per serving: 1/8 of the recipe
Calories:
160
Fat:
8
Saturated Fat:
3
Carbs:
16
Fibre:
4
Sugar:
9
Cholesterol:
20 mg
Protein:
7
Sodium:
300 mg
Potassium:
0