This keto cauliflower stuffing recipe is perfect for holidays and meal prep. It’s bursting with flavor and keeps you feeling full.
One of my favorite meals at Thanksgiving is the stuffing! I look forward to it every year. This year, I made a low-carb and keto version because I really wanted to still enjoy it but I didn’t want to go over my macros and possibly go out of ketosis. I think I found the perfect substitute for bread stuffing!
Best Keto Stuffing Recipe
When you are searching for keto side dishes that will feed a crowd and that everyone will enjoy, just make this recipe. It has all the flavors and textures of a breaded stuffing without all the carbs.
In fact, I don’t hesitate to call it the best keto stuffing recipe I have ever made! The rosemary and thyme mix with the crisp parsley to fill this dish with tons of fresh flavor.
Here’s what I used in my stuffing:
- Cauliflower – I used a whole head of cauliflower. It might take time to chop it up, but it will save you money if you buy the entire head of cauliflower fresh.
- Onion – You can use frozen chopped onion to save yourself time.
- Celery – This adds lots of fiber. Even if you don’t normally like celery, add it to the stuffing. It will cook down and taste great.
- Mushrooms – Use your favorite type of mushrooms, any variety works.
- Garlic
- Olive Oil – You can use avocado oil instead if you want.
- Thyme – I used dried thyme. If you use fresh thyme, use a bit less.
- Rosemary – I used fresh rosemary since it cooks better. Dried rosemary will taste crunchy when you cook it.
- Pecans – They need to be chopped. If you buy whole pecans, chop them up really fine.
- Cranberries – For keto dieters, buy sugar-free dried cranberries or make your own with this sugar free dried cranberries recipe.
- Parsley – Fresh parsley is best for this recipe. If you use dried parsley, use a tiny bit more.
- Lemon Juice – You can use jarred lemon juice, fresh will just taste a bit better.
Cauliflower Stuffing
The best thing about this stuffing with cauliflower is the combination of the sweet and tart cranberries with the crunchy pecans. This is a sensory overload!
There are lots of other ways you can make healthy stuffing alternatives. Some people who aren’t on the keto diet make rice or quinoa-based stuffings. I’ve also heard of using garbanzo beans instead of bread. To be honest, using cauliflower just turned out the best for my family. We loved the taste and how the cauliflower adds bulk and texture without adding a strange new flavor or taste to it.
Make Stuffing A Complete Meal
Turn this keto side dish into a main course. All you have to do is add sausage or some chopped chicken. I think the sausage would add the fall-spice to really make this taste the best.
If you want to keep this as a side dish, just serve it along with your favorite meat. It will taste delicious with any of these meats – chicken, turkey, or ham. It also tastes amazing with a low-carb gravy.
This is an easy way to sneak in more vegetables during the holidays. Stay healthy and eat more with this simple keto side dish.
Keto Stuffing
Below are all the ingredients that you’ll need to make this stuffing. Exact measurements are located below within the recipe card.
INGREDIENTS:
- Cauliflower
- White onion
- Celery stalks
- Mushrooms
- Garlic
- Olive oil
- Dry thyme
- Fresh rosemary
- Pecans
- Sugar free dried cranberries (optional)
- Parsley
- Lemon
- Salt & pepper
INSTRUCTIONS:
Preheat the oven to 420 degrees F.
Chop cauliflower into small pieces, as well as onion, celery and mushrooms.
In a large bowl, combine cauliflower, onion and celery. Toss with olive oil and garlic.
Pour mixture on a large baking sheet. Top with thyme, rosemary and a dash of salt & pepper. Bake for 20 minutes.
Remove from the oven, add mushrooms, pecans and parsley. Return to the oven for another 10 minutes.
Once cooking is complete, toss with dried cranberries and the juice of 1 lemon.
ENJOY!
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Cauliflower Stuffing Recipe
Equipment
- Baking Sheet
Ingredients
- 1 head cauliflower
- 1 white onion
- 4 celery stalks
- 1 cup mushrooms
- 1 tsp minced garlic
- 1/4 cup olive oil
- 2 tsp dried thyme
- 1 tbsp fresh rosemary
- 1/2 cup chopped pecans
- 1/3 cup sugar-free dried cranberries
- 1/2 bunch parsley
- juice of 1 lemon
Instructions
- Preheat the oven to 420 degrees F.
- Chop cauliflower into small pieces, as well as onion, celery and mushrooms.
- In a large bowl, combine cauliflower, onion and celery. Toss with olive oil and garlic. Pour mixture on a large baking sheet.
- Top with thyme, rosemary and a dash of salt & pepper. Bake for 20 minutes.
- Remove from the oven, add mushrooms, pecans and parsley. Return to the oven for another 10 minutes.
- Once cooking is complete, toss with dried cranberries and the juice of 1 lemon.
Notes
Net Carbs: 5 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
More Keto Thanksgiving Recipes
Enjoy a table full of low-carb choices! Try these keto holiday recipes next.
