This classic cauliflower stuffing is a true crowd-pleaser that will make your guests feel fussed over. It's delicious, homey enough for a holiday treat, and super easy to put together. And if you're on a paleo diet or low carb diet, this recipe is totally guilt-free. Family get-together dinners don't get much easier than this!
Looking for cauliflower inspired recipes? Try my Keto mashed cauliflower and learn how to cook a bottom round roast for a fantastic dinner.
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🥘 Cauliflower Rice Stuffing
Every time I prepare cauliflower, I always wonder why I never used to like this fantastic vegetable. It's not only super healthy and easy to make but also incredibly tasty. The way it transforms from a dull white veggie to a crunchy, caramelized deliciousness when roasted, mouthwatering creamy, and full of flavor when mashed or baked is something magical truly.
I can assure you this is not your typical thanksgiving stuffing. It's a little different from the traditional stuffing - no bread, no eggs, and certainly no sausages! It's just filled with low-carb goodness that's just as satisfying, delicious, and special enough to serve at Thanksgiving dinner or a large gathering.
This low-carb stuffing is a surefire crowd-pleaser. Don't be surprised if you see folks going back for seconds or even thirds.
Full-flavored cauliflower combines earthy mushrooms, crispy pork rinds, caramelized onions, aromatic spices, and fresh herbs to give this classic stuffing a nice, rich flavor. As you can see, there's no shortage of comforting flavors in this recipe. Each bite will melt in your mouth. Are you hungry yet?
So if you're looking for an easy recipe that will add some flare to your holiday table, this cauliflower stuffing is the perfect option.
🍽 What you'll need
This cauliflower stuffing keeps things classic with generous seasonings and hearty ingredients. So you'll need a handful of spices and herbs, but most if not all are pantry staples. Plus, this is a one-pan recipe - so easy, quick, and of course, flavorsome. This means you won't have to sacrifice spending time with your family and friends for a yummy treat. It's a win-win!
Equipment
- Large frying pan or cast-iron skillet
- Spatula - amazing essential prep tools
- Slotted spoon - see above
- Parchment paper
Ingredients
To make this recipe, you'll need;
- 1½ tablespoons olive oil
- 1 cup diced onion - about half a large onion
- 1 cup chopped celery
- 1 cup sliced mushrooms - cut tiny
- 1½ tablespoons minced garlic
- 6 cups cauliflower - cut very small
- 2 tablespoons minced fresh parsley
- ¾ teaspoon sea salt
- ½ cup chicken or turkey broth - low sodium
- ½ cup pork rinds - crushed
- 1 teaspoon ground sage
- ½ teaspoon ground thyme
- ½ teaspoon ground marjoram
- ¼ teaspoon ground rosemary
- ¼ teaspoon nutmeg
- ¼ teaspoon black pepper
Of course, you can buy stuffing mix, but why would you. This recipe is healthy, tastes amazing, and is super easy to make.
🔪 How to make
Learn how to make this delicious low-carb stuff with my step-by-step instructions. While it requires a few ingredients, this is one of the easiest stuffing recipes you'll ever put together. I'm talking about 5 minutes prep time and 30 minutes on the stove.
- Heat the olive oil in the large skillet over medium-high heat. Toss in the onion, celery, garlic, and cook, occasionally stirring for about 5 minutes or until the onion is somewhat soft. Add in the mushrooms and cook for about 4-5 minutes over medium-low heat. Don't stir too much as you want the mushrooms to form a nice brown crust. You want both the mushrooms and onions flavorful and caramelized.
- Reduce the heat to medium and stir in the chopped cauliflower. Cook until the cauliflower until it begins to soften and brown (some bits should be slightly charred), stirring frequently. This should roughly take 10 minutes.
- Add in parsley, pork rinds, and other seasonings. Cook for about a minute to allow the cauliflower and mushroom to absorb the flavors.
- Stir in the broth, cover, and cook until the cauliflower is tender and the liquid is absorbed; about 10 minutes. Adjust salt and pepper as necessary and serve hot!
💭 Top tips
Here are helpful tips to ensure your cauliflower stuffing turns out perfect;
- You can eliminate the pork rinds or replace them with ground beef or ground sausage. Or just add a pound of ground beef or sausage to the recipe. You may need to increase the seasonings and the broth, however.
- While this is optional, you can garnish your cauliflower stuffing with fresh cilantro or parsley. It helps to kick the flavor up a notch while making your dish look pretty.
- Opt to wipe down the mushrooms with damp paper towels rather than rinsing them in water. You can do a quick rinse but remember mushrooms are spongy, so they soak up water. And if you don't pat them dry you, they won't brown, plus you'll end up with a soggy mess.
- If possible, slice the veggies uniformly as this allows them to cook quickly and evenly.
- Sautee the veggies in medium-low heat. Too much heat can burn the veggies before they become tender. And if the heat is too low, it'll result in soggy cauliflower and mushrooms.
📖 Variations
This is a gluten-free stuffing recipe, so no dairy products or dried fruits, but you're allowed to make changes to suit your preference. Here are a few ideas you'd love:
Olive oil: besides being healthy and gluten-free, olive oil brings immense flavor to meals, especially cauliflower recipes. That's why I prefer using it over butter or ghee. However, you can use whatever you like or have on hand; avocado oil, canola oil, butter, vegetable oil, vegan margarine.
Cauliflower: chopped cauliflower gives this stuffing a wonderful texture, but you can also use cauliflower rice. You can grab a bag of frozen riced cauliflower at the grocery store or make your own riced cauliflower at home from scratch with a food processor or a box grater. If you're not pressed for time and have the patience to clean up, I'd suggest you make your own. I got nothing against store-bought frozen cauliflower rice, but I find homemade versions fresher, tastier, and of course, cheaper. The choice is yours.
Veggies: this amazing stuffing is fully customizable, so feel free to add your favorite veggies. You can give your cauliflower stuffing a fresh kick by adding dried sage, fresh thyme, and rosemary. Carrots and bell peppers are also a great idea. And if you're not a fan of shrooms, leave them out and add more of the other veggies.
Oven-baked version: if this skillet recipe sounds like something you're not keen on for one reason or the other, you can always bake! The outcome is just as tasty. The only thing you'll omit in this recipe is the broth. Preheat the oven to 450°F, then add everything to a baking sheet except the mushrooms and parsley. Roast for about 15 minutes, then add the shrooms and roast for another 10-15 minutes. The last step is to garnish the dish with parsley. Yes, it's that simple!
Add-ins: As mentioned, I wanted to keep this delicious recipe low carb and gluten-free, so no bread, sausage, butter, or dried fruits. But you want your dish to have a hint of sweetness; you can add pecans. They add a sweet, nutty flavor to meals and are gluten-free. You'll love it.
Seasonings: a healthy dose of seasoning can't hurt anybody! Poultry seasoning works well in this stuffing recipe. So if you don't have the other spices needed for this recipe on hand, this is a great alternative. You can also add your favorite spices, herbs, or spice blends -there's no limitation when it comes to pumping up the flavor in meals.
🥫 Storage
If you have cauliflower stuffing leftovers, you can store them in the refrigerator for up to 4 days. The good thing is that it also freezes well. Just make sure you use an airtight container or heavy-duty freezer bags. It should last for up to a year.
👪 Serving Size
It's not your regular stuffing, but it's easy to make 6 servings, only requires simple ingredients, and is super delicious. So no slaving away in the kitchen and more time with family!
This recipe doesn't just have to be for Thanksgiving either. It makes a filling meal any time of the year, or a great compliment to my creamy ranch pork chops.
Of course cauliflower also makes a great appetizer. Serve up some easy and delicious air fryer cauliflower bites to kick things off.
📋 Recipe
Cauliflower Stuffing
Ingredients
- 1 ½ tablespoons Olive Oil
- 1 cup Diced Onion - about half a large onion
- 1 cup Chopped Celery
- 1 cup Sliced mushrooms - cut very small
- 1 ½ tablespoons Minced Garlic
- 6 cups Cauliflower - cut very small
- 2 tablespoons Minced fresh parsley
- ¾ teaspoon Sea Salt
- ½ cup Chicken or turkey broth - low sodium
- ½ cup Pork rinds - crushed
- 1 teaspoons Ground sage
- ½ teaspoons Ground thyme
- ½ teaspoon Ground marjoram
- ¼ teaspoon Ground rosemary
- ¼ teaspoon Nutmeg
- ¼ teaspoon Black pepper
Instructions
- Heat the olive oil in a large frying pan on medium-high heat. Add in the onion, celery and garlic and cook, stirring frequently, until the onion is golden brown and tender, about 8 minutes.
- Reduce the heat to medium and stir in the cauliflower. Cook until the cauliflower just begins to soften and brown, stirring frequently, or about 10 minutes.
- Add in the parsley, other seasonings and pork rinds and cook one minute.
- Stir in the broth, cover, and cook until the cauliflower is tender and the liquid is absorbed, about 10 minutes.
Notes
- You can eliminate the pork rinds or replace them with ground beef or ground sausage. Or just add a pound of ground beef or sausage to the recipe. You may need to increase the seasonings and the broth, however.
- While this is optional, you can garnish your cauliflower stuffing with fresh cilantro or parsley. It helps to kick the flavor up a notch while making your dish look pretty.
- Opt to wipe down the mushrooms with damp paper towels rather than rinsing them in water. You can do a quick rinse but remember mushrooms are spongy, so they soak up water. And if you don't pat them dry you, they won't brown, plus you'll end up with a soggy mess.
- If possible, slice the veggies uniformly as this allows them to cook quickly and evenly.
- Sautee the veggies in medium-low heat. Too much heat can burn the veggies before they become tender. And if the heat is too low, it'll result in soggy cauliflower and mushrooms.
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