Cauliflower Rice Stuffing Cups

  • SERVING SIZE   35 g   ( NA ) 
  • 2 tsp olive oil
  • 3 Tbs raw onions, diced small
  • 3 Tbs celery, diced small
  • 2 clove(s) garlic, minced
  • 340 g Riced Veggies, Cauliflower such as Green Giant™
  • ¼ cup (2mg) vegetable broth
  • ½ tsp Cambrooke Chicken Consommé, Chicken-Flavored Consommé & Seasoning, dry
  • 2 Tbs Cambrooke Chicken Patty Mix
  • 1½ tsp Italian seasoning
  • ¼ cup low protein breadcrumbs
  • 1 tsp salt
  • ½ tsp black pepper
  • Preheat oven to 350 degrees and spray a mini cupcake pan with cooking spray. Heat the olive oil in a medium skillet over medium heat. Add the onions and celery and sauté for two to three minutes. Add the minced garlic and sauté for one more minute. Add the riced cauliflower, vegetable broth, and consommé mix. Cook, stirring occasionally, until all liquid is absorbed. Remove pan from heat.
  • Add Cambrooke's chicken patty mix and breadcrumbs to the skillet with the cauliflower mixture. Gently toss to coat. Using a cookie scoop fill the cavities of the mini cupcake pan. Bake for 20 minutes until the cups are firm. Remove from oven and allow to cool for 5 minutes. Gently use a knife to remove from the pan and serve immediately.
  • NOTES: o save time you can cook the cauliflower rice as in step 1 a day ahead of time. Then the day of you can briefly heat up the cauliflower mixture in skillet or microwave and continue through step two.

  • Recipe developed by Amber Gibson, HCU Mom and HCU Network Recipe Coordinator.
Per Recipe Per Serving
Protein, g 8.8 0.6
Calories 390 25
Nutrition Facts Panel