• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Healthy Recipes Blog
  • Subscribe
  • About
  • Contact
  • Privacy Policy
  • Terms of Use
  • Accessibility Statement
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Subscribe
  • About
  • Contact
  • Privacy Policy
  • Terms of Use
  • Accessibility Statement
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Vegetable Recipes » Cauliflower Stuffing

    Cauliflower Stuffing

    Last updated: Nov 3, 2020 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies · Terms of Use · Privacy Policy · Accessibility

    Jump to Recipe Card

    Flavorful cauliflower stuffing is made with cauliflower, celery, and portobello mushrooms. Its flavor profile is very close to the real thing!

    I was so happy the first time I served this stuffing to my family and they gobbled it all up! I was actually planning on having leftovers for the next day - no such luck.

    That was two years ago... by now, I know that if I want to ensure tasty leftovers, I need to double the recipe!

    A substitute for bread stuffing

    I used to make traditional bread stuffing for Thanksgiving that we all loved. When my husband and I transitioned to a low carb diet, nine years ago, I had to find a replacement.

    This sausage stuffing is wonderful. But one of our usual Thanksgiving guests doesn't eat pork, so I wanted to find a vegetarian substitute.

    This cauliflower stuffing is just what I was looking for. A wonderfully flavorful side dish, reminiscent of traditional stuffing thanks to the thyme-and-sage seasoning, but keto and paleo.

    The only downside: it's a lot of work to chop so many vegetables! The cooking itself is a breeze - I make this recipe in the oven. But the prep work is somewhat time-consuming. I do think the end result is worth it, though.

    Apart from the cauliflower, I use onions, celery, and chopped portobello mushrooms in this recipe. All of these add wonderful layers of flavor and texture to the stuffing.

    The ingredients you'll need

    Here's an overview of the ingredients you'll need to make cauliflower stuffing. The exact measurements are listed in the recipe card below:

    Fresh cauliflower: Cut it into bite-size pieces. I haven't tried making this recipe with frozen cauliflower, but I suspect that fresh is the way to go.

    Vegetables: Chopped onion, sliced celery, and chopped portobello mushrooms.

    Minced garlic: Mince it yourself or use the stuff that comes in a jar. Freshly minced is probably better, but I'm lazy, so you know what my choice is...

    Melted butter: You can use olive oil instead if you wish - see the discussion below.

    Kosher salt and black pepper: If using fine salt, you should use less of it, or the dish could end up too salty.

    Spices: Dried thyme and dried sage are wonderful in this stuffing and ensure its flavor profile is very close to traditional stuffing. Do make sure the spices you use are fresh - a stale spice can easily ruin a dish.

    Olive oil spray: I use it to spray the dish halfway through roasting. Olive oil is delicious. But if you're unsure about cooking with it, you can use avocado oil instead. It has a higher smoke point.

    Chopped parsley: This is mostly for garnish. Without it, the dish isn't very colorful.

    How to make cauliflower stuffing

    Apart from the tedious work of chopping the vegetables, this is not a difficult recipe. The detailed instructions are included in the recipe card below. Here are the basic steps:

    Your first step, after prepping the vegetables, is to toss them (except for the mushrooms) with melted butter and the spices.

    Now, roast them for 15 minutes at 450°F.

    Next, you add the mushrooms, lightly spray the dish with oil, and roast it for 10-15 more minutes.

    The last step before serving is to garnish the dish with parsley, to make it prettier. Sometimes I also sprinkle it with red pepper flakes.

    How to make cauliflower stuffing, a photo collage

    Butter or olive oil?

    I use quite a bit of butter in this cauliflower stuffing - 6 tablespoons. It's delicious, of course, and I don't find it excessive for 8 people (that's less than a tablespoon per person). But if you prefer, you could try using just 4 tablespoons.

    You can also use olive oil instead of butter. It's very good, although personally, I'm partial to butter.

    What to do with leftovers?

    If you are fortunate enough to have leftovers, they keep just fine for 3-4 days in the fridge, in an airtight container. Reheat them in the microwave, covered, on 50% power.

    You can also make this cauliflower stuffing ahead of time, then on Thanksgiving day reheat it in a 350-degree oven.

    Subscribe

    I typically publish a new recipe once a week. Want the new recipes in your inbox? Subscribe!

    Cauliflower Stuffing
    4.99 from 134 votes
    Pin Recipe Share on Facebook Print Recipe Add to FavoritesGo to Favorites

    Amazing Cauliflower Stuffing

    Flavorful cauliflower stuffing is made with cauliflower, celery, and portobello mushrooms. Its flavor profile is so close to the real thing!
    Prep Time20 mins
    Cook Time30 mins
    Total Time50 mins
    Course: Side Dish
    Cuisine: American
    Servings: 8 servings
    Calories: 111kcal
    Author: Vered DeLeeuw

    INGREDIENTS

    • 1 medium head cauliflower, cut into bite size pieces (2 lb. whole, 1 lb. after trimming)
    • 1 medium onion, chopped (6 oz)
    • ½ cup thinly sliced celery
    • 1 tablespoon minced fresh garlic
    • 6 tablespoons unsalted butter, melted
    • 2 teaspoons Diamond Crystal kosher salt divided (not fine salt)
    • ¼ teaspoon black pepper
    • ½ teaspoon dried thyme
    • ½ teaspoon dried sage
    • 2 Portobello mushrooms, chopped (10 oz)
    • Olive oil spray
    • 2 tablespoons chopped parsley for garnish

    INSTRUCTIONS

    • Preheat your oven to 450 degrees F. Line a large rimmed baking sheet with parchment paper.*
    • In a large bowl, stir together the chopped cauliflower, onion, celery, and garlic. Toss with the melted butter, 1 teaspoon kosher salt, black pepper, thyme, and sage.
    • Spread the cauliflower mixture on the prepared baking sheet. Roast for 15 minutes.
    • Remove the pan from the oven. Add the chopped mushrooms, stirring them into the mixture. Sprinkle with the remaining teaspoon of salt and lightly spray with olive oil.
    • Return the pan to the oven and roast until the stuffing is browned, 10-15 more minutes. To promote browning, if your pan is broiler-safe, you can also roast for just 10 minutes, then broil, 6 inches below the heating element (not directly below or it will burn), for 2-3 more minutes.
    • Garnish the cauliflower stuffing with chopped parsley and serve.

    WATCH THE VIDEO:

    NOTES

    *Some brands of parchment paper don't withstand high oven temperatures. To be on the safe side, you can use foil rather than parchment. 

    ADD YOUR OWN NOTES

    Click here to add your own private notes. They're only visible to you. If you clear your browser's cache, they'll be lost.
    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes sugar alcohols. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 0.5cup | Calories: 111kcal | Carbohydrates: 7g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Sodium: 308mg | Fiber: 2g | Sugar: 3g
    NEVER MISS A RECIPE! I typically publish a new or updated recipe once a week. Want them in your inbox? Subscribe!
    Pinterest icon Facebook icon Youtube icon Instagram icon Twitter icon
    Cauliflower Stuffing

    More recipes to try

    Sausage Stuffing
    Sausage Stuffing
    Keto Cornbread
    Keto Cornbread
    « Pumpkin Curry Soup
    Spaghetti Squash Noodles »

    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

    Primary Sidebar

    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


    subscribe to healthy recipes blog
    Pinterest icon Facebook icon Youtube icon Instagram icon Twitter icon


    Trending recipes

    • Arugula Salad
    • Salmon Cakes
    • Grilled Chicken Breast
    • Broccoli Salad
    • Grilled Shrimp
    • Sauteed Green Beans
    • Caprese Salad
    • Shrimp Scampi

    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


    subscribe to healthy recipes blog
    Pinterest icon Facebook icon Youtube icon Instagram icon Twitter icon


    Trending recipes

    • Arugula Salad
    • Salmon Cakes
    • Grilled Chicken Breast
    • Broccoli Salad
    • Grilled Shrimp
    • Sauteed Green Beans
    • Caprese Salad
    • Shrimp Scampi

    Footer

    Media mentions

    Media mentions of Healthy Recipes Blog: logos

    The information on this website has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease.


    By accessing or using this website, you agree to abide by the Terms of Service and Privacy Policy.


    Copyright © 2022