OMG, this cauliflower stuffing is so dang delicious.
So delicious, that I eat it all year round. So delicious that I add it to eggs for breakfast, eat it over salad for lunch, and inside stuffed chicken breast with stuffing for dinner. I truly can’t get enough of this cauliflower stuffing, and I have a feeling you’ll feel the same way.
So turn on that oven and let’s do this cauliflower stuffing thang!
How to Make Cauliflower Stuffing
Whether you’re sticking to low carb foods (regular stuffing has 22 grams of carbs in just 1 oz!!), eating paleo, or trying to squeeze in some veggies amidst the sea of not-so-healthy choices this Thanksgiving, this cauliflower stuffing is the answer.
Not to mention, cauliflower stuffing is a lot easier to make than any traditional recipe — I’m talking less dirty dishes, less time in the kitchen — just what you need after days off Thanksgiving prep!
Keto Stuffing Variations
This keto stuffing is super easy to adjust, depending on your taste buds, dietary restrictions and what you have in the pantry. Here are some cauliflower stuffing keto swaps and variations you may want to try:
Add chopped pecans to your stuffing.
This is a very controversial topic, as not everyone is ok with pecans in their cauliflower stuffing casserole. But I’m ok with it, and I stand by your decision to add them in for a tasty crunchy! Any low carb nuts will do here, pistachios and almonds would be delicious as well.
Double the meat.
Another touchy subject is the amount of meat, or using meat at all in your stuffing. I usually double the meat in this cauliflower stuffing recipe, as meat brings all flava! I want to enjoy the leftovers!
Switch around the veggies.
Maybe you’re not a fan of fennel, or you just love carrots — your stuffing your rules. Keep the amount of veggies the same as called for in the recipe below. For those sticking to low carb vegetables, you may want to use less onion and more celery.
Swap the herbs.
Fresh herbs are expensive, I get it. You can swap these for dried herbs, or use different herbs if you already have those hand — I will say that this combination of herbs is my personal favorite in this cauliflower stuffing recipe.
Vegan cauliflower stuffing.
Instead of a cauliflower sausage stuffing, try making a cauliflower mushroom stuffing by swapping mushrooms with sausage and using coconut oil instead of butter! This is more similar to the cauliflower stuffing Trader Joe’s makes.
Yes, coconut oil can be used instead of butter.
I prefer the flavor butter adds to this cauliflower stuffing, but if that doesn’t work with your low carb meal plan, then by all means, swap it!
Yes, you can use regular sausage.
Again, I prefer the unique flavor breakfast sausage brings to this dish, but if you can’t find it, or you aren’t a fan, then regular it is.
Eating This Low Carb Stuffing, Not Just For Thanksgiving Dinner
When you can’t get enough of a recipe, you think of every possible way to eat it. Which is exactly what I did with this low carb stuffing recipe.
In fact, I had to make this cauliflower stuffing multiple times before I could grab the photos — my taste tester (i.e. boyfriend) loved it so much he couldn’t stop sneak snacking whenever I turned my head!
Needless to say, we’ve thought of every which way to enjoy this cauliflower stuffing, here are some ideas (pst, if you have your own ideas, let me know in the comments below, I’ll take any opportunity to eat more cauliflower stuffing!!):
- Served with low carb side dishes for Thanksgiving dinner — duh!
- Stuffed inside stuffed chicken breast
- A dollop of cauliflower stuffing over your low carb salads — a simple plate of spinach will do!
- Tossed into eggs, or even a low carb breakfast casserole. Add some goat cheese for a serious win!
- Cauliflower stuffing inside stuffed peppers without rice
- Added to low carb soups
- Lettuce wrap you cauliflower stuffing
- Baked into a low carb chicken casserole
Storing This Paleo Stuffing
Hate wasting food? Me too! And with all the leftovers after Thanksgiving, you don’t want this delicious paleo stuffing to go to waste. Great news is, it can easily be stored in the freezer to use when you’re looking for low carb dinner ideas. Here’s how:
- Allow the cauliflower stuffing paleo to cool overnight in the fridge.
- Label a resealable bag with “cauliflower stuffing” and the date you made it.
- Place individual portions of the cauliflower stuffing into each bag.
- Release as much air from the bag as possible, seal it up, and toss it in the freezer.
Next time your low carb recipes call for cauliflower stuffing, just place it on a baking sheet and into the oven until it’s reheated to your desired temp!
Cauliflower Stuffing Recipe
Whatever the occasion, I hope you and your family truly enjoy this cauliflower stuffing recipe! Let me know whatcha think in the comments below, and how you used your leftovers. Enjoy!
- 1 Head of Cauliflower
- Cooking Spray
- 1/4 Cup 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 Parsley finely chopped
- 1 Tablespoon Sage finely chopped
- 1 Tablespoon Thyme finely chopped
- 2 1/2 Teaspoons salt
- 1/2 Teaspoon Pepper
- Preheat oven to 350 F.
- Chop cauliflower into florets 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.
- Add breakfast sausage 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.
- Add butter to the skillet and melt, stirring constantly so it doesn't brown.
- Add chopped onions, fennel and celery. Sprinkle with 1 teaspoon of salt and 1/2 teaspoon pepper. Cook in butter until they're soft and lightly browned (around 10 minutes).
- Add wine to skillet and bring to a boil. Cook until no wine is left — about 5 minutes.
- Add parsley, sage, thyme, and 1 ½ teaspoons of salt. Stir to combine.
- In a casserole dish, combine sausage, cauliflower and veggies and stir to combine.
- Toss them in preheated oven for 10 minutes (just to combine all the flavors).
- Allow low carb stuffing to cool before serving, and enjoy!
- Use whatever herb combo you’d prefer, this is my favorite combination for low carb stuffing.
- I like doubling the meat and serving this dish as an entree!
©Little Pine Low Carb. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media/website/blod is strictly prohibited.
PS, have I told you how much I LOVE cauliflower?! It’s the saving grace in all sorts of my low carb recipes — from cauliflower tabbouleh to cauliflower potato salad to cauliflower mac and cheese. Get creative with this delicious veggie!