1. Preheat Oven

   Preheat the oven to 350F.

   Connect Oven
2. Prepare Stuffing Ingredients

   Mix diced sourdough bread with the oil & salt. Bake at 350F for 10 minutes and until the bread turns crusty. Prepare vegetables.

   • 1/2 loaf , diced Sourdough Bread
   • 2 Tbsp Extra Virgin Olive Oil
   • to taste Kosher Salt
   • 1 , 1/2 diced, 1/2 sliced Small Yellow Onion
   • 4 , chopped Garlic Cloves
   • 1 stalk , diced Celery
   • 1/2 , diced Fennel Bulb
   • 2 heads , 1 chopped, 1 large dice Fresh White Cauliflower
3. Prepare Cauliflower Puree

   Place 1 head of the chopped cauliflower in a pot with the 1/2 sliced onion, thyme and salt. Cover with water and boil for 15 minutes.

   • 1/2 bunch Garden Fresh Thyme
   • 1 tsp Kosher Salt
4. Prepare Cauliflower Puree (Continued)

   Remove thyme and then strain the cauliflower and onion, reserving 1 cup of the cooking liquid. Place the solids into the blender with reserved liquid and puree until smooth. Add oil and blend until combined.

   • 1 Tbsp Extra Virgin Olive Oil
5. Sauté Stuffing Ingredients

   Sauté the diced fennel, onion, garlic and celery together in the olive oil for 5 minutes. Add the diced cauliflower and sauté for another 5 minutes. Add in cauliflower puree, bread croutons & chives. Mix well to combine.

   • 2 Tbsp Extra Virgin Olive Oil
   • 2 Tbsp , finely chopped Fresh Chives
6. Assemble, Bake & Serve Stuffing

   Spoon stuffing mixture into baking dish, drizzle with a little olive oil and season with salt & pepper. Bake for 40 minutes at 375F. Serve and enjoy!

   • Extra Virgin Olive Oil
   • 1 tsp Kosher Salt
   • 1/2 tsp Black Pepper

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	Amount per serving	Daily value percentage
Calories	270 kcal
Total Fat	12 g	15%
Total Saturated Fat	2 g	10%
Unsaturated Fat	10 g
Low Cholesterol	0 mg	0%
Sodium	1080 mg	45%
Total Carbohydrate	33 g	12%
Fiber Total Dietary	6 g	21%
Sugars Total	7 g
Protein	8 g	17%
Good Source: Vitamin C	99 mg	110%

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	Amount per serving	Daily value percentage
Calcium Ca	88 mg	6%
Iron Fe	3 mg	15%
Potassium K	760 mg	15%
Vitamin E	2 mg	15%
B-Vitamins
Thiamin	0.4 mg	30%
Riboflavin	0.3 mg	25%
Niacin	3 mg	20%
Pantothenic Acid	1.6 mg	30%
Vitamin B-6	0.5 mg	25%
Folate (B9)	143 µg	35%

By Innit Culinary Team