This low carb Cauliflower Stuffing can be made in the Instant Pot or in the oven, and is the perfect holiday side dish! All of the delicious stuffing flavors with less carbs and calories than your traditional stuffing recipe–that means I can eat more!
Cauliflower Stuffing
Finding excellent side dishes that are low carb, delicious, and healthy is tough. Parties, gatherings, and the holidays make it a little tricky to stay on track with a heathy lifestyle. This roasted cauliflower rice is going to help you change all of that! Cauliflower stuffing is just another great way to utilize this versatile vegetable!
This cauliflower stuffing is:
- vegan
- vegetarian
- gluten free
- dairy free
- low carb
- egg free
What does this taste like?
If you like cauliflower rice and you like stuffing, you’ll enjoy this cauliflower stuffing. It’s easy to make and has all the flavors that you love in a traditional stuffing. If you are on Keto, 21 Day Fix, Portion Fix, 2B Mindset or even Weight Watchers you’ll want to give this cauliflower stuffing a try.
What do I need to make this roasted cauliflower stuffing?
Here’s a quick shopping list of ingredients you’ll need to make my cauliflower stuffing. You can find all of the measurements at the bottom of this post inside the easy to print recipe card:
- oil (avocado or olive)
- cauliflower
- carrots
- celery
- yellow onion
- vegetable stock
Seasoning:
- minced garlic
- fresh rosemary chopped
- fresh thyme
- ground sage
- black pepper
- celery salt
- parsley
What is the diet info for this recipe?
For the entire recipe on the 21 Day Fix, it counts as 9 green containers and 1 teaspoon. Each serving is 1.5 green containers. Finally, a delicious way to get those greens in each day!
For Weight Watchers Blue Plan, this is a zero point food. The entire recipe is one blue plan point.
For 2B Mindset, this is a perfect lunch or dinner. For lunch you’ll want to cover 50% of your plate with this or a mixture of other vegetables, add 25% protein, and 25% full fiber carbs. For dinner, you’re aiming for 75% vegetables and 25% protein.
Do you have more cauliflower recipes?
You can use cauliflower to make amazing things…trust me! Check out some of the other ways I put this delicious veggie to use:
- Cauliflower Spanish Rice
- Cauliflower Salad
- Mashed Potatoes With Cauliflower
- Low Carb Cauliflower Pizza Crust
- Buffalo Chicken Mac And Cheese
Printable Cauliflower Stuffing Recipe:
Cauliflower Stuffing
Ingredients
- 1 tsp avocado oil or olive
- 1 head cauliflower washed and chopped
- 2 carrots peeled and diced
- 2 stalks celery diced
- 1 onion yellow, diced
- 1/2 cup vegetable broth low sodium
Seasonings (Feel free to double these if you like more flavor–I do!)
- 4 cloves garlic minced
- 2 tbsp rosemary fresh, chopped. 1 tsp dried
- 1 tbsp thyme fresh, 1/2 tsp dried
- 1 tsp sage ground
- 1/2 pepper
- 1 tsp celery salt
- 1 tsp parsley
Instructions
Instant Pot:
- Turn the Instant Pot to sauté mode. Add the oil and allow it to get hot.
- Sauté the garlic, onions, and seasoning until the onions start caramelizing. About 2-3 minutes.
- Add the vegetable stock to the Instant Pot. Stir the stock in with the onions to deglaze the pot, and be sure to scrape the bottom to loosen all the good flavorful parts that are stuck on
- Next, turn off the Instant Pot and add the celery, carrots, and cauliflower. Mix the vegetables well so that all the cauliflower is coated with seasoning.
- Close the lid and turn the pressure valve to sealing. Cook the "stuffing" for 0 (zero) minutes using the "Steam" function. Release the pressure by opening the pressure valve and doing a quick release.
- Give the "stuffing" another quick stir then transfer to a serving dish.
Oven:
- Preheat the oven to 425 degrees Fahrenheit.
- Heat the oil in a skillet on the stove.
- When the oil is hot, sauté the garlic, onions, and seasoning until the onions start caramelizing. This will take about 2-3 minutes.
- Add the chicken or vegetable stock to the skillet. Stir the stock in with the onions to deglaze the pan, and be sure to scrape the bottom to loosen all the good flavorful parts.
- Next, add the celery, carrots, and cauliflower. Mix the vegetables well so that all the cauliflower is coated with seasoning.
- Transfer the "stuffing" to a baking pan. Cover with foil and cook for 20-25 minutes until the cauliflower in tender but not mushy.
- Remove the foil. Garnish and serve.
Slow cooker:
- Heat the oil in a skillet on the stove.
- When the oil is hot, sauté the garlic, onions, and seasoning until the onions start caramelizing. This will take about 2-3 minutes.
- Add the vegetable stock to the skillet. Stir the stock in with the onions to deglaze the pan, and be sure to scrape the bottom to loosen all the good flavorful parts.
- Next, add the celery, carrots, and cauliflower. Mix the vegetables well so that all the cauliflower is coated with seasoning.
- Transfer the "stuffing" to your slow cooker.
- Cover with the lid. Cook on low for 2-3 hour or high for 1-2 hours. The bigger the cauliflower pieces, the longer it will take to cook.
Will try this recipe, thank you!
Passing this delicousness around to all my low-carb friends – awesome recipe and I can’t wait to faceplant into it!! Thank you!
You made me giggle! I hope you like it!
You’ve peeked my interest on this one, can’t wait to try!
I hope you love it!
Thanksgiving Day, I just made it in my Instant Pot. Mine does not look like yours but taste very good.
Food styling is amazing–in my kitchen, my recipes don’t often look like the pictures! I’m glad you enjoyed it!
Great recipe! I was looking for a wonderful vegan curry main dish and this is it! Made it today and liked it so much, I ate it for lunch AND dinner. Thank you!