This low carb Cauliflower Stuffing can be made in the Instant Pot or in the oven, and is the perfect Thanksgiving 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, 21 Day Fix friendly, and delicious while being healthy is tough. Parties, gatherings, and the holidays make it tough 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!
Is this a type of roasted cauliflower rice?
Yes! If you’ve made cauliflower rice in the past you’ll enjoy this cauliflower stuffing. It’s easy to make and as we all know cauliflower is great for taking on the flavors of the seasonings you add to it! 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.
Is this a vegan stuffing recipe?
Yes! You can use vegetable stock instead of chicken stock and use this as a delicious and healthy vegan stuffing recipe! Perfect for so many dinners. This is a great side dish for weeknight meals or those great holiday gatherings!
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
- chicken or vegetable stock
Seasoning:
- minced garlic
- fresh rosemary chopped
- fresh thyme
- ground sage
- black pepper
- celery salt
- parsley
Can I eat this cauliflower stuffing on 21 Day Fix?
Yes! This is a great low carb recipe that is perfect for 21 Day Fix. It’s a kind of roasted cauliflower rice that makes an excellent addition to your 21 Day Fix meal plans.
For the entire recipe it’s 9 Green and 1 Tsp. Each serving is only 1.5 Green! Finally a delicious way to get those greens in each day!
How do I make this cauliflower stuffing in the Instant Pot?
1) Turn the Instant Pot to sauté mode. Add the oil and allow it to get hot.
2) Sauté the garlic, onions, and seasoning in the Instant Pot until the onions start caramelizing. About 2-3 minutes.
3) Add the chicken or vegetable stock to the Instant Pot. Stir the stock in with the onions to deglaze the pan, be sure to scrape the bottom to loosen all the good flavorful parts.
4) 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.
5) Close the lid and turn the pressure valve to sealing. Cook the “stuffing” for 0 minutes using the “Steam” function. Release the pressure by opening the pressure valve and doing a quick release.
6) Give the “stuffing” another quick stir then transfer to a serving dish. Garnish and serve.
What are the container counts for this low carb stuffing on Portion Fix?
For Portion Fix the counts are the same as on 21 Day Fix, 1.5 Green per serving. For the entire recipe it’s 1 Teaspoon and 9 Green! You can enjoy this delicious stuffing recipe alongside your holiday favorites…and you can eat a whole bunch of it without ruining your progress!
Do you have more delicious recipes I can try?
You can use cauliflower to make amazing things…trust me! Check out some of the other ways I put this delicious veggie to use!
- Instant Pot Spanish Rice with Chicken | Cauliflower Spanish Rice
- Instant Pot Cauliflower Salad
- Pressure Cooker Mashed Potatoes With Cauliflower | Thanksgiving Pressure Cooker Recipe
- Low Carb Cauliflower Pizza Crust
- Healthy Buffalo Chicken Mac And Cheese
Can I make this recipe in the Crockpot?
1) Heat the oil in a skillet on the stove.
2) When the oil is hot sauté the garlic, onions, and seasoning until the onions start caramelizing. About 2-3 minutes.
3) Add the chicken or vegetable stock to the skillet. Stir the stock in with the onions to deglaze the pan, be sure to scrape the bottom to loosen all the good flavorful parts.
4) Next add the celery, carrots, and cauliflower. Mix the vegetables well so that all the cauliflower is coated with seasoning.
5) Transfer the “stuffing” to your slow cooker.
6) 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.
7) Garnish and serve.
Is your cauliflower rice stuffing suitable for 2B Mindset?
Absolutely! Simple ingredients and a healthy preparation make this a great cauliflower rice stuffing recipe for all kinds of meal plans and healthy lifestyle plans! When it comes to a nutritionally sound side dish, this is a great one to try!
Is this a recipe I can make in the oven instead of the Instant Pot or Crockpot?
1) Preheat the oven to 425 degrees Fahrenheit.
2) Heat the oil in a skillet on the stove.
3) When the oil is hot sauté the garlic, onions, and seasoning until the onions start caramelizing. About 2-3 minutes.
4) Add the chicken or vegetable stock to the skillet. Stir the stock in with the onions to deglaze the pan, be sure to scrape the bottom to loosen all the good flavorful parts.
5) Next add the celery, carrots, and cauliflower. Mix the vegetables well so that all the cauliflower is coated with seasoning.
6) Transfer the “stuffing” to a baking pan. Cover with foil and cook for 20-25 minutes until the cauliflower in tender but not mushy.
7) Remove the foil. Garnish and serve.
Do you have Weight Watchers info for this cauliflower stuffing?
I thought you’d never ask ;) I sure do! Using the Weight Watchers online recipe creator I’ve found that this entire recipe is only 1 Freestyle Smart Point. The recipe creator doesn’t even assign it any points when split 6 ways. If you are eating more than one serving I’d count it as 1 point just to be safe but 1 serving I’d allow as free (for myself, you do you)!
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 stalk celery diced
- 1 yellow onion diced
- 1/2 cup chicken stock low sodium, or vegetable stock
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 black 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 in the Instant Pot until the onions start caramelizing. About 2-3 minutes.
- Add the chicken or vegetable stock to the Instant Pot. Stir the stock in with the onions to deglaze the pan, be sure to scrape the bottom to loosen all the good flavorful parts.
- 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 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. Garnish and serve.
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. About 2-3 minutes.
- Add the chicken or vegetable stock to the skillet. Stir the stock in with the onions to deglaze the pan, 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. About 2-3 minutes.
- Add the chicken or vegetable stock to the skillet. Stir the stock in with the onions to deglaze the pan, 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.
- Garnish and serve.
Rhonda @ Change In Seconds says
Will try this recipe, thank you!
Jenn says
Passing this delicousness around to all my low-carb friends – awesome recipe and I can’t wait to faceplant into it!! Thank you!
Becca says
You made me giggle! I hope you like it!
Jennifer Banz says
You’ve peeked my interest on this one, can’t wait to try!
Becca says
I hope you love it!
Linda says
Thanksgiving Day, I just made it in my Instant Pot. Mine does not look like yours but taste very good.
Becca says
Food styling is amazing–in my kitchen, my recipes don’t often look like the pictures! I’m glad you enjoyed it!