Wheat-Free Cauliflower Mushroom Dressing
Recipe by Dr. William Davis
Wheat Belly
People have been taught that the refined, processed carbohydrates in foods like white rice,
white bread and traditionally baked goods are
“bad carbs.” We’re told we’ll be healthier, happier and slimmer if we get stick to the “good
carbs” in fruits, nuts and whole grains.
Not true, Dr. Davis says – at least in the case of
grains.
“Grasses and grains like wheat are a great food
source for goats, cows and the like,” he says.
“But humans have a different digestive process
and different nutritional needs. Grasses are not
only responsible for unwanted weight gain, but
also more serious conditions, including Crohn’s
disease and other autoimmune and inflammatory conditions. We just weren’t meant to eat
them.”
That doesn’t mean you have to do without your
favorite treats during the holidays. Just make
them a different way.
Ingredients
Directions
•
•
•
•
•
•
•
•
•
1. Preheat oven to 350° F & bring 12 ounces water to
a boil in sauce pan.
2. Toss in porcini mushrooms and turn heat down
to maintain below boiling. Stir every couple of
minutes for 20 minutes.
3. In deep sauce pan, sauté sausage in 1 tablespoon
olive oil, along with celery and onions, until
sausage is cooked. Drain excess oil. Place saucepan
back on low heat.
4. Break cauliflower into small florets and add to
sausage mix. Toss in drained porcini mushrooms
along with approximately 4 ounces of the porcini
broth, remainder of olive oil, green pepper, roasted
red peppers, Portabella mushrooms and flaxseed.
5. Add onion powder, sage, thyme, tarragon, salt and
black pepper and stir.
6. Transfer to baking dish and place in oven & bake
for 45 minutes.
•
•
•
•
•
•
36
1 ounce dried porcini mushrooms
1 pound loose ground pork sausage
3 tablespoons olive oil, divided
2 stalks celery, chopped
1 medium onion, diced
1 head cauliflower
1 green pepper, chopped
4-ounce can/jar roasted red peppers
8 ounces Portabella mushrooms,
sliced
2 tablespoons ground golden flaxseed
1 teaspoon onion powder
1 teaspoon ground sage
1 teaspoon ground thyme
1 teaspoon ground tarragon
Sea salt and freshly ground black
pepper