Cauliflower Stuffing

This low carb riced Cauliflower Stuffing can be made in the Instant Pot or in the oven, and is the perfect Thanksgiving side dish! All of the traditional dressing flavor with less carbs and calories than your Grandma's stuffing recipe–and it's vegan!

Course Side Dish

Cuisine American

Keyword Cauliflower Stuffing

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings Servings

Calories 60kcal

Author Becca Ludlum

Equipment

Instant Pot 6 qt
Sealing Rings
Kitchen Knife

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.

Video

Notes

21 Day Fix: Container Counts for 1 serving (1C): 1 1/2 G

2B Mindset: Perfect vegetable option for any meal

Weight Watchers: Free on all plans

Nutrition