Keto Cauliflower Stuffing: A Delicious and Guilt-Free Holiday Side Dish

For those navigating the holiday season while maintaining a low-carb or ketogenic diet, traditional stuffing can present a challenge. This keto cauliflower stuffing offers a satisfying and flavorful alternative that allows you to indulge in the holiday spirit without compromising your dietary goals. It’s a great recipe to please your whole family at the holiday table. The beauty of this recipe is that it's so quick and easy to make, and you can eat as much as you want since you will get really stuffed (pun intended!) before you go over your total carbs for the day. Say goodbye to over-eating during your Thanksgiving dinner or Christmas meal!

Why Choose Cauliflower Stuffing?

Traditional stuffing, typically made with bread, is often high in carbohydrates. This keto-friendly version swaps bread for cauliflower, significantly reducing the carb content while retaining the savory flavors and comforting texture of classic stuffing.

As much as I love stuffing (and I mean love stuffing), I don't love all the gluten, grain, and carbs. It doesn't leave me feeling that great after eating it.

Cauliflower to the rescue! It absorbs all the flavors of the stuffing and acts just like bread. Tender cauliflower meets roasted carrots, onions, celery, and mushrooms, drizzled with olive oil and baked to perfection. Your family will think you are their very own professional chef.

This low-carb cauliflower stuffing proves that you don’t necessarily need bread to make an amazing stuffing. If the group you're feeding on Thanksgiving Day is gluten-free or following a low-carb special diet, this is the only stuffing recipe you’ll need. Plus, it’s assembled entirely on the stovetop, which bodes extremely well for your oven space (more time for turkey and pie!).

Read also: Keto Cauliflower Fried Rice Recipe

Nutritional Benefits

This stuffing is definitely low in carbs compared to the traditional type made with bread, and it has some fiber due to the celery, onions, and cauliflower. The pork sausage adds protein and potassium, along with other nutrients. That said, it does add a good bit of saturated fat. Feel free to use turkey or chicken sausage instead. The cauliflower provides a lot of potassium, along with vitamins B6, C, and K. This dish is fairly low in calories per serving, but it contains a lot of sodium. If you’re limiting sodium intake, consider using less salt or “lite” salt or using low-sodium chicken broth.

Variations and Additions

One of the great things about stuffing is its versatility. Feel free to customize this recipe to suit your preferences and dietary needs. If you’re like me and enjoy throwing a few experimental dishes out there during the holidays, you’re probably wondering how to make this recipe suit your exact tastes. Thankfully, stuffing is very forgiving when it comes to different ingredients.

• Add different meats: I love pork sausage, but pork comes in many different forms! This dish tastes great with a few slices of diced bacon cooked with the pork sausage. Sausage would be a great addition! I’d cook pork sausage on the stovetop in crumbles, then toss the cooked sausage in with the veggies and roast it all together in the oven. The sausage will only get crispier! Whole30 compliant sausage (sausage made without any added sugar) is easier to find now than it was in the past. If you can’t find any at your local store, check out US Wellness Meats and Jones Dairy Farm.
• Add different veggies: Keep the cauliflower, celery, and onion-those are important! But you’re free to add up to a cup of additional veggies you like. I like adding a bit of finely chopped broccoli, chopped green onion, diced bell pepper, and a handful of baby spinach. Finely chopped carrots would complete a mirepoix base (celery, onion, and carrot) for extra depth of flavor and color, to the vegan cauliflower stuffing. Finely sliced leek is packed with flavor and a delicious addition to this vegetarian stuffing.
• Throw in other herbs and seasonings: I love adding fresh rosemary to the pan when I’m cooking the sausage, and a little bit of celery salt goes a long way. Herbs: Cauliflower is a flavor magnet, so feel free to add extra flavor depth with fresh (or dried) herbs. I.e., rosemary, sage, thyme, etc.
• Nuts: Pecans are my favorite for this, but you could also use walnuts, pinenuts, or cashews. Almonds are too hard, so I wouldn't recommend those. Sprinkle chopped pecans into the vegan Thanksgiving stuffing in the last few minutes of baking so they don’t burn.
• Plant-Based: If you want to make this plant-based, use vegetable stock instead of chicken broth.
• Cranberries: Cauliflower stuffing with cranberries is delicious.
• Nutritional yeast: For a savory, nutty, ‘cheesy’ flavor. Add a generous pinch and increase to taste.

Recipe 1: Keto Cauliflower Stuffing with Sausage and Parmesan

This recipe combines cauliflower with savory sausage, aromatic herbs, and a touch of parmesan cheese for a flavorful and satisfying dish.

Ingredients:

• 1 large head cauliflower, cut into florets
• 2 tablespoons olive oil, divided
• 1 medium onion, chopped
• 2 carrots, peeled and chopped (omit for strict keto)
• 2 celery stalks, chopped
• 8 oz mushrooms, sliced
• 1 pound ground sausage (pork, turkey, or chicken)
• 2 large eggs
• 1/2 cup chicken broth (low-sodium)
• 1/4 cup grated parmesan cheese, divided
• 1/4 cup chopped pecans
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large pot, heat 2 tablespoons of olive oil on medium heat. Add the onion, carrots (if using), celery, and mushrooms. Season with salt and pepper to taste. Sauté for 4-5 minutes until softened. Remove from the pot and transfer to an XL bowl.
3. To the same pot, add your sausage and, using a wooden spoon, break up the meat until browned and no longer pink. Transfer the cooked sausage to the bowl with the sautéed vegetables.
4. Add the cauliflower florets, eggs, broth, 1/4 cup parmesan cheese, remaining 2 tablespoons olive oil, pecans, dried rosemary, dried thyme, garlic powder, and salt and pepper to taste to the bowl. Coat everything well.
5. Transfer the mixture to a 9x13 inch baking dish. Spread out evenly and push it down gently.
6. Sprinkle on the remaining parmesan cheese and spray the top with olive oil.
7. Bake for 20 minutes covered with aluminum foil.
8. Uncover and bake for another 20 minutes at 425°F (220°C), or until golden brown and tender.

Recipe 2: Sheet Pan Keto Cauliflower Stuffing with Roasted Vegetables

This simple recipe roasts all the vegetables on a sheet pan for easy cleanup and maximum flavor.

Ingredients:

• 1 large head cauliflower, cut into florets
• 2 celery stalks, chopped
• 2 carrots, peeled and chopped
• 8 oz mushrooms, sliced
• 1 leek, sliced
• 1 onion, chopped
• 1/2 cup pecans, chopped
• 1/4 cup fresh rosemary, chopped
• 1/4 cup fresh thyme, chopped
• 1/2 cup chicken stock
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 425ºF (220°C). Line 2 rimmed baking sheets with parchment paper for easy cleanup.
2. In a small bowl or measuring cup, combine the chicken stock, olive oil, salt, black pepper, and dried sage. Stir to combine.
3. In a large bowl, combine the cauliflower, celery, carrots, mushrooms, leek, onion, pecans, fresh rosemary, and fresh thyme. Pour over the chicken stock mixture. Stir well to combine.
4. Spread in an even layer over 2 baking sheets. You don't want to overcrowd the stuffing, otherwise, the vegetables won't caramelize.
5. Roast in the oven for 40-45 minutes, until golden brown. No need to flip the vegetables while roasting.
6. Remove from the oven. Serve warm.

Recipe 3: Vegan Keto Cauliflower Stuffing

This recipe omits the sausage and parmesan cheese for a plant-based, low-carb stuffing option.

Read also: Easy Keto Mac and Cheese Recipe

Ingredients:

• 1 large head cauliflower, chopped into ½-inch florets
• 2 celery stalks, sliced into pieces around ¼-inch thick
• 8 oz mushrooms, sliced
• 1 onion, sliced
• 4 tablespoons vegan butter (or coconut oil)
• 1 tablespoon poultry seasoning
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 450F/230C and line a large baking sheet with parchment paper.
2. Combine the cauliflower, celery, mushrooms, onion, vegan butter, and poultry seasoning in a large bowl. Toss until all the ingredients are evenly coated.
3. Place them in a single layer on the baking sheet(s) and bake on the middle rack for 20 minutes.
4. Remove from the oven, stir in the parsley, and bake for 15 minutes, or until the cauliflower and veggies are tender and lightly caramelized.

Tips for Success

• Cauliflower Rice: This recipe is made with cauliflower rice, and I have an excellent post on how to make this from scratch. Alternatively, you can buy it frozen from a grocery store like HEB, Trader Joe's, or Whole Foods. If you will be making it from scratch, you will need to add 20 minutes to the total cooking time.
• Don't overcrowd the pan: Be careful not to overcrowd the pan.
• For more caramelization: For more caramelized veggies, increase the baking time slightly. The vegetables caramelize and get golden brown edges that give this cauliflower stuffing the most intense, deep flavor.
• Adjust seasoning: Check the flavor and adjust salt or other seasonings if desired. Also, be careful not to add too much salt so the dish does not become too salty. If using frozen cauliflower rice, watch out for excess moisture as it thaws.
• Fresh herbs: Herbs: Cauliflower is a flavor magnet, so feel free to add extra flavor depth with fresh (or dried) herbs.
• Make ahead: You can prepare this low-carb stuffing up to 5 days in advance. Chop it and pan roast it for just 30 minutes. Then store it in an airtight container. You can prepare this low-carb stuffing up to 4 days in advance and reheat it on the day (though I recommend under-baking it by 5-10 minutes as it will continue to cook when you reheat it).
• Storing Leftovers: Leftover stuffing is even better the next day! It can be stored in an airtight container in the refrigerator for 3-4 days. Serve warm.Leftovers will keep refrigerated in an airtight container for at least 5 days.
• Freezing: Allow it to cool and store in a Ziplock/Stasher bag for up to 6 months. You can store your leftover stuffing in an airtight container for up to 6 months.
• Reheating: Transfer the vegan stuffing to an oven-safe dish and bake it for 20-30 minutes at 350F/175C. Thaw overnight in the refrigerator before reheating. To reheat, place the casserole dish in a 400° F oven, covered with aluminum foil until heated through.

Serving Suggestions

Serve this stuffing as you’d serve any regular bready stuffing-that is, alongside slices of juicy roasted turkey with Turkey Gravy, classic Green Bean Casserole, Cranberry Sauce, and Yukon Gold Mashed Potatoes. If you’re sticking to the low-carb theme of this recipe, you’re in luck!

For leftover stuffing after the big feast, try a bowl of it with a Fried Egg on top.

Read also: Keto Comfort Food: Cauliflower Bake

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