Flavorful cauliflower stuffing is keto and paleo. Made with cauliflower, celery and portobello mushrooms and roasted in the oven, it’s healthy and tasty.
I was so happy when I served this cauliflower stuffing to my family and they gobbled it all up! I was actually planning on having leftovers for the next day – no such luck. But it was worth it!
A healthy 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, 5 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 healthy and wonderfully flavorful side dish, reminiscent of traditional stuffing but keto and paleo. In fact, it’s so good that I plan on serving it year-round. There’s no point in serving something so good just once a year.
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.
Butter or olive oil?
I use quite a lot 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 the butter. This would certainly be a good idea if you have a specific issue that requires you to limit saturated fat.
What about leftovers of this cauliflower stuffing?
If you are fortunate enough to have leftovers, I believe they would keep just fine for 3-4 days in the fridge, in an airtight container. You can also make this recipe ahead of time, then on Thanksgiving day reheat it in a 350-degree oven.
- 1 medium head cauliflower, cut into bite size pieces (2 lb. whole, 1 lb. after trimming)
- 1 medium onion, chopped (6 oz)
- 1/2 cup thinly sliced celery
- 1 tablespoon minced garlic
- 6 tablespoons unsalted butter, melted
- 2 teaspoons coarse kosher salt, divided (not fine salt)
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 2 Portobello mushrooms, chopped (10 oz)
- Olive oil spray
- 2 tablespoons chopped parsley for garnish
- Preheat the oven to 450 degrees F. Line a large 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, about 15 more minutes. To promote browning, you can also roast for just 10 minutes, then broil, 6 inches below the heat element (not directly below or it will burn), for 2-3 more minutes.
- Garnish the cauliflower stuffing with chopped parsley and serve.