This cauliflower stuffing recipe is the PERFECT substitute for the high carb, gluten packed stuffing you’re used to eating.
It’s one of those veggie-based swaps I love to serve to friends and family because everyone loves it just as much! Think about it, no one eats stuffing for the soggy bread…
There are so many reasons to fall in love with this cauliflower stuffing recipe. To name a few:
- It’s easier to make than traditional stuffing
- Has all the flavors you love in stuffing, without the yuckies.
- It’s paleo, keto, and gluten-free
Seriously y’all, this keto stuffing is one of those recipes ANYONE can throw together! Here’s what you need to know:
- Breakfast Sausage – You can use regular sausage, but I love the unique flavor of breakfast sausage.
- Onion, Fennel Bulb, Celery – My favorite combo of veggies for stuffing — feel free to switch them out for other low carb vegetables, just make sure to keep the total amount of veggies the same so the dish is properly seasoned.
- Cauliflower – Save some time with florets! (Check out cauliflower nutrition facts here.)
Store the stuffing in an airtight container in the fridge, if you have any leftovers after everyone scarfs it down, that is.
Can You Freeze This?
You can definitely freeze this cauliflower stuffing recipe.
First, let it sit in the fridge for a few hours so it cools completely. Then grab a resealable bag and label it with the date and recipe.
Put the stuffing in the bag and seal it, pushing out as much of the air as possible.For a super simple addition to your dinner, just grab a baking sheet and reheat the stuffing in the oven.
This cauliflower stuffing is an obvious addition to your low carb Thanksgiving menu!
I must first mention that most of us grew up enjoying a family favorite stuffing recipe (this one is based on my Mama’s recipe!). So the first variation I’ll suggest is to swap the bread in your family’s recipe for cauliflower, and voila!
Here are a few other ways to switch things up:
- Swap/omit some veggies. Add in your favorites!
- Use rice cauliflower instead of florets – kinda like a cauliflower fried rice meets stuffing. It’s delicious!
- Add cheese. This is one of the few recipes I don’t cover in cheese… But if you’re missing it, sprinkle some on top. Take a note from my cauliflower mac and cheese, and enjoy!
- Use a different kind of meat. Sausage is the classic protein in stuffing, but feel free to add in whatever you’re craving. Such as bacon (like in my loaded cauliflower casserole), ground beef, or turkey.
Looking for more ways to use every low carb and paleo eaters favorite veggie?! Here are a few other recipes:
- Cauliflower Potato Salad
- Low Carb Shepherd’s Pie
- Cauliflower Salad
- Ground Chicken Casserole
- Keto Chicken and Dumplings
Cauliflower StuffingPrint Recipe Pin Recipe
- 1 Head of Cauliflower
- Cooking Spray
- 1/4 Cup Unsalted Butter unsalted
- 1 Lb Breakfast Sausage* casings removed
- 1 Large Onion finely chopped
- 1 Fennel Bulb finely chopped
- 4 Celery Stalks finely chopped
- 1/2 Cup White Wine dry
- 1/4 Cup Fresh Parsley finely chopped
- 1 Tablespoon Sage finely chopped
- 1 Tablespoon Thyme finely chopped
- 2 1/2 Teaspoons Kosher Salt
- 1/2 Teaspoon Pepper
- Prebake cauliflower. Preheat oven to 350 F. Chop cauliflower into florets (1 head) and place on a baking sheet. Spray with cooking spray. Bake in the oven for 25 minutes, or until the cauliflower softens and begins to brown slightly.
- Cook sausage. Add breakfast sausage (1 Lb) to a large skillet. Break up the sausage with a wooden spoon as it cooks. Cook until no longer pink. Place sausage on a paper towel-lined plate.
- Cooke veggies. Add unsalted butter (1/4 cup) to the skillet and melt, stirring constantly so it doesn't brown. Add onions (1 large finely chopped), fennel bulb (1 finely chopped), and celery stalks (4 finely chopped). Sprinkle with salt (1 teaspoon) and pepper (1/2 teaspoon). Cook in butter until they're soft and lightly browned (around 10 minutes). Add dry white wine (1/2 cup) to skillet and bring to a boil. Cook until no wine is left — about 5 minutes. Add fresh parsley (1/4 cup finely chopped), sage (1 tablespoon), thyme (1 tablespoon), and salt ( 1 ½ teaspoons). Stir to combine.
- Bake. In a casserole dish, combine sausage, cauliflower, and veggies and stir to combine. Toss them in the preheated oven for 10 minutes (just to combine all the flavors). Allow low carb stuffing to cool before serving, and enjoy!
Fans Also Made These Low Carb Recipes:
- I like doubling the meat and serving this dish as an entree!