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CAULIFLOWER STUFFING has all those cozy Thanksgiving flavors that we love without all the heavy bread! This makes a great side dish for Thanksgiving or any time you’re craving comfort food.
I’m not going to lie – Thanksgiving can be tough when you’re trying to live that low carb life.
I get it. There are so many favorites and so many of those foods bring back memories from our childhoods. It’s hard to pass them up or change them out for something healthier.
My goal is to make a low carb holiday as simple and tasty as possible here.
This cauliflower stuffing is most definitely NOT your grandma’s stuffing recipe, but I think you’ll enjoy it either way. If you want a more traditional recipe, try my keto stuffing with my ‘corn’ bread (made with zero corn)! It really tastes like stuffing, but is a bit more involved since you have to make your own bread.
Ingredients for cauliflower stuffing:
Scroll down to the recipe card for precise measurements and instructions!
- Carrot (optional)
I don’t traditionally add carrots to stuffing, but I just like the little pop of sweetness in this dish. Of course, carrots aren’t super low carb, but we’re using such a small amount here that I think it’s perfectly acceptable. Feel free to omit, if you’re more strict on carbs.
Method for cooking:
- Brown the sausage with the onion, celery, and carrot.
- Stir in the chopped cauliflower and pecans.
- Season and cook until the cauliflower is tender.
This recipe is really quite simple and makes a great side dish! You could even double the sausage to make this more of a main dish!
More low carb Thanksgiving recipes:
- 8 ounces sage sausage
- 1 tablespoon butter
- ½ cup chopped onion
- ½ cup chopped celery
- 1/4 cup chopped carrots
- 1 medium head cauliflower, chopped
- 1/4 cup chicken broth
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped pecans
- 1 teaspoon poultry seasoning
- ½ teaspoon ground sage
- 1/2 teaspoon salt
Add the sausage to a large skillet over medium heat and cook, breaking up the sausage as it cooks.
When sausage is broken up and about halfway cooked through, add the butter to the sausage and let melt.
Add the onion, celery, and carrot to the skillet and cook, stirring often, until sausage is cooked through and vegetables are tender.
Add the cauliflower to the skillet and continue cooking, stirring occasionally, for 5 minutes.
Add the remaining ingredients to the skillet and stir well to combine. Cover and cook for 5 minutes or until cauliflower is tender. Remove lid and cook for 2 more minutes to reduce the liquid.
Stir well and taste. Season with salt and pepper as desired. Serve immediately.
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Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 168 Total Fat: 9g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 9mg Sodium: 270mg Carbohydrates: 23g Net Carbohydrates: 9g Fiber: 14g Sugar: 3g Sugar Alcohols: 0g Protein: 6g
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