My favorite Thanksgiving side dish has always been stuffing. I love the traditional flavors of it, and it just reminds me of Thanksgiving. Why do we only eat this once a year?
I love adding this Cauliflower Stuffing to my plate (next to traditional stuffing, of course!) as a way to keep the delicious traditional flavors but add in some vegetables. It’s a simple recipe that always impresses our guests.
This recipe is gluten free, vegan, and dairy free.
Table of Contents
Where’s the recipe?
Here at My Crazy Good Life, I have readers from all levels of comfort in the kitchen. Whether this is your first recipe or your 500th, you’ll find exactly what you need right here.
Need a little more direction? Read the post below for tips and detailed cooking instructions, then scroll to the bottom for an easy to print recipe with all of the ingredients and measurements listed. Just looking for the full recipe? You’ll get that at the bottom in the printable recipe area.
Why 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 cauliflower dressing is going to help you stay on track with your healthy eating goals this holiday season.
Ingredients in Cauliflower Dressing
- Minimally processed cooking oil
- Traditional seasonings: Garlic, rosemary, thyme, sage, pepper, celery salt, and parsley.
- Onion Any color will do. Red onions are least inflammatory, so I often use them.
- Vegetable broth or stock
- Celery Adds a great crunch to the recipe!
- Carrots I love how filling these are, and they add color to your plate.
- Cauliflower The most versatile veggie there is, in my opinion! Be sure to wash your head of cauliflower before you cut and cook it.
This cauliflower stuffing is:
- vegan
- vegetarian
- gluten free
- dairy free
- low carb
- egg free
How to make this recipe in the Instant Pot:
Instructions for making this recipe other ways are below.
Time needed: 30 minutes.
- Prepare your pot
Turn the Instant Pot or other electric pressure cooker to Sauté. Add the oil to your pot and allow it to get hot.
- Add flavor
Add your garlic, onions, and seasonings to the pot and sauté until the onions begin to caramelize, about 3 minutes.
- Add broth and deglaze
Add the vegetable broth or stock to the pot. Stir the stock in with the onions to deglaze the pot (loosen the brown flavorful bits, called fond, from the bottom of the pot).
- Add vegetables
Turn the Instant Pot off and add your vegetables–celery, carrots, and cauliflower. Mix the veggies and the seasoning well.
- Cook the stuffing
Close the lid to your pot, lock it, and set your valve to Sealing. Set your cook time to 0 (yes, zero) minutes using the “steam” function.
Your pot will cook as it comes to pressure. When the timer goes off, immediately release the pressure (called Manual or Quick Release) by moving the valve from Sealing to Venting. - Stir and Enjoy
Stir the stuffing and transfer to a serving dish. Enjoy!
Make this recipe using the Stove and Oven:
- Preheat the oven to 425ºF.
- Heat the oil (I use avocado or olive oil) in a large skillet over medium heat.
- When the oil it warm, sauté the garlic, onions, and other seasonings until the onions begin to caramelize. This should take 3-5 minutes or so.
- Add the vegetable stock to the skillet–just enough to deglaze the pan, or remove the dark brown pieces from the bottom of the pan.
- Add the contents of the skillet and the celery, carrots, and cauliflower to a baking dish and stir well.
- Cover the dish with foil and cook for 20-25 minutes or until the cauliflower is tender.
Crock Pot Instructions:
- Heat the oil in a skillet on the stove.
- When the oil is hot, sauté the garlic, onions, and all seasonings until the onions begin to caramelize, about 3-5 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.
- Add the celery, carrots, and chopped cauliflower to the skillet. Mix the vegetables well so all the cauliflower is coated in seasonings.
- Transfer the recipe to your slow cooker.
- Cover with the lid and cook on low for 2-3 hours, or high for 1-2 hours. The bigger your cauliflower pieces are, the longer they will take to cook. (I advise checking in on your stuffing halfway through ght cook time to make sure it’s not going to overcook).
Recipe Tips
- If you’d like to use riced cauliflower for your stuffing, feel free to do so! I’d add the riced cauliflower after cooking and releasing pressure. After adding the riced cauliflower, stir well and close the lid for 1 minute to allow the cauliflower to warm.
- If in a hurry and making this in the oven, use a baking sheet to roast the veggies for a bit before adding them to a baking dish for the last 5-10 minutes.
- If you’d rather rice your cauliflower and other vegetables, use a food processor to process your veggies to the size you’d like.
- Wanting to add something sweet? Try adding dried cranberries to this dish just after you add the vegetables.
Special Diet Information
21 Day Fix/Ultimate Portion Fix: For the entire recipe, the count is 9 green containers and 1 teaspoon. Each serving is 1.5 green containers.
This is a popular Weight Watchers Cauliflower Stuffing! It counts as a zero point food on blue, green, and purple plans.
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.
More delicious cauliflower recipes:
- Cauliflower Spanish Rice
- Cauliflower “Potato” Salad
- Mashed Potatoes With Cauliflower
- Low Carb Cauliflower Pizza Crust
- Buffalo Chicken Mac And Cheese
- Air Fryer Buffalo Cauliflower
- Cauliflower Steaks with Chimichurri
- Cauliflower Fried Rice
Cauliflower Stuffing
Equipment
Ingredients
- 1 tsp avocado oil or olive
- 8 cloves garlic minced
- 4 tbsp rosemary fresh, chopped. 1 tsp dried
- 2 tbsp thyme fresh, 1/2 tsp dried
- 2 tsp sage ground
- 1 tsp pepper
- 2 tsp celery salt
- 2 tsp parsley
- 1 onion yellow, diced
- 1/2 cup vegetable broth low sodium
- 2 stalks celery diced
- 2 carrots peeled and diced
- 1 head cauliflower washed and chopped
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 3-5 minutes.
- Add the vegetable broth or 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 (called fond) 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 3-5 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 a baking pan. Cover with foil and cook for 20-25 minutes until the cauliflower is 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 3-5 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 hours 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!