skinnymixer's Cauliflower, Bacon & Leek Stuffing Cups

skinnymixer's Cauliflower, Bacon & Leek Stuffing Cups

These tasty Stuffing Cups will be the highlight of your roast dinner. Low carb, grain-free and gluten-free - you won't miss your traditional stuffing when you try our cauliflower version.

Course: Low Carb, Side Dish, Table Filler, Thermomix Dinner

Cuisine: Christmas, Family

Keyword: Dairy Free, Gluten Free, Sides

Servings: stuffing cups

Calories: 77kcal

Author: Skinnymixers

Equipment

oven
Thermomix
baking paper
metal baking tray
12 hole silicone muffin tray

Ingredients

500 g cauliflower florets
200 g rindless shortcut bacon roughly chopped
150 g leek white part only, roughly chopped
40 g butter or olive oil
10 g chicken stock concentrate
2 eggs
1 tsp sweet paprika
1 tsp dried sage leaves
1 tsp dried rosemary
1 tsp dried parsley
1/2 tsp dried thyme
1 tsp dried onion powder
1 tsp dried garlic powder
1/4 tsp white pepper powder

Instructions

Preheat oven to 200℃ fan-forced and grease a 12 hole muffin tray. Line a metal tray with baking paper.
In a clean, dry mixer bowl, add cauliflower florets and chop for 15-20 sec/speed 5/reverse or until no large chunks remain.
Arrange cauliflower flat on a large baking dish. Bake in the oven for 15 min, stirring every 5 min - or until dry but not burnt. When done, place on bench to cool.
In the mean time, add bacon and leek to mixer bowl. Chop for 10 sec/speed 4/MC on or until no large chunks remain.
Scrape mixer bowl down. Add butter and chicken stock concentrate and cook for 15 min/100℃/speed 1/MC on.
When bacon and leek are done cooking and the cauliflower has cooled slightly – add remaining ingredients including reserved cauliflower to mixer bowl and combine for 10 sec/speed 4/MC on.
Spoon mixture out evenly in to silicone muffin trays and bake in the oven for 30 min or until golden brown and set. Allow to cool slightly before removing from muffin tray and serving.

Nutrition