Cauliflower Stuffing

cauliflower stuffing

Stuffing is my absolute favorite holiday food. It simply doesn’t feel like Thanksgiving or Christmas without it. I only eat it twice a year, so I feel like I can justify it because it really isn’t very healthy. So this year I got creative.

I want stuffing that I can eat whenever I want that is actually good for me, and it showed up in a very unexpected way. One evening I was making a quick dinner of veggie frittata and cauliflower hash browns. Lo and behold, the cauliflower hash browns tasted so similar to stuffing, and I knew it could be nailed with a few tweaks.

And thus, with a little experimentation, I figured out a healthy dupe for stuffing, made with cauliflower no less, that doesn’t taste like cauliflower! I have found it is best if you saute it until the edges of the cauliflower rice start to become crispy and brown, and it more closely mimics the bread in traditional stuffing, but if you like it softer just saute it for less time. This cauliflower stuffing is naturally gluten-free, low carb, paleo, vegetarian, and keto, and if you use coconut oil instead of butter it is also dairy-free and vegan.

Happy Holidays! xoxo

2Tb grass-fed butter or ghee, or coconut oil (if it is Thanksgiving or Christmas, add another tablespoon of butter)

4 C cauliflower rice (fresh or frozen)

1C onion, diced

1/2 C celery, diced

2Tb coconut aminos

1Tb dried parsley

1tsp dried sage

2 Tb poultry seasoning

Pink Himalayan rock salt and fresh black pepper to taste

1-2 cloves of garlic, finely minced

In a large saute pan, melt the butter or coconut over medium heat. Once hot, add the onions and saute 2-3 minutes. Add the celery and continue to sweat the veggies for another 2 minutes, or until the onions are translucent. You do not want the onions to caramelize.

Turn up the heat to medium-high. Add the cauliflower rice and mix well. Add the coconut aminos, parsley, sage, poultry seasoning, and salt and pepper to taste and mix well. Continue to saute, stirring frequently for another 15-20 minutes, or until the cauliflower starts to caramelize slightly. Add the garlic and saute for another 2 minutes.

Adjust the seasoning to taste, and either serve immediately, or transfer to an oven-proof baking dish, cover with foil, and keep warm in a 325-375 degree oven while you finish cooking. If you want to be fancy, drizzle with a little truffle oil right before serving. Enjoy! xoxo

How did this Cauliflower Stuffing turn out for you? What is your favorite holiday food? Let me know in the comments below and on Facebook, Instagram, and Twitter!

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Cauliflower Stuffing