This post contains affiliate links. I make a commission from sales. As an Amazon Associate, I earn from qualifying purchases. For more information, read my disclosure policy.
The best cauliflower stuffing is a tasty low-carb alternative to traditional stuffing that uses cauliflower in place of bread. It’s full of vegetables, including carrots, celery, cauliflower and mushrooms. It’s seasoned with a variety of herbs and spices for delicious flavor.
This is the best cauliflower stuffing and a great dish for your Thanksgiving table! It’s perfect for the holidays, is bursting with flavor and a great low-carb alternative. If you eat low carb, this option for a stuffing alternative could really help you round out your holiday meal!
It’s low on carbs and full of hearty flavor!
Why You’ll Love This Recipe
- Really easy to make, absolutely packed with flavor, and relatively low-carb!
- A great way to put a healthy twist on the holiday spread.
- Thanksgiving stuffing no longer needs to come from a box.
- It has all the flavors you associate with Thanksgiving, minus the bread.
- Black Pepper
- Vegetable or Chicken Broth
How To Make This Recipe
Melt butter in a large skillet over medium heat. Add onion, carrot, and celery and sauté until soft, about 10 minutes.
Add cauliflower and mushrooms and season with salt and pepper. Cook until tender, about more 10 minutes.
Add parsley, rosemary, and sage and stir until well combined. Add broth and cook until tender and liquid is absorbed, about 10 minutes.
How Do I Store Leftover This Stuffing?
Place the stuffing in an airtight container and place in the refrigerator for 2-3 days.
Can I Freeze This Stuffing?
Yes! Place the stuffing in a freezer safe zip top bag and store in the freezer for up to 3 months.
- 4 tablespoons unsalted butter
- 2 medium yellow onions, chopped
- 2 large carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 small head cauliflower, chopped
- 1 cup cremini mushrooms, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 tablespoons chopped parsley
- 2 tablespoons chopped rosemary
- 1 tablespoon chopped sage
- 1/2 cup low-sodium vegetable broth
- Melt butter in a large skillet over medium heat. Add onion, carrot, and celery and sauté until soft, about 10 minutes.
- Add cauliflower and mushrooms and season with salt and pepper. Cook until tender, about more 10 minutes.
- Add parsley, rosemary, and sage and stir until well combined. Add broth and cook until tender and liquid is absorbed, about 10 minutes.
You can also use low-sodium chicken broth.
Add a tablespoon of minced garlic during step one, for added flavor.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 95Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 72mgCarbohydrates: 9gFiber: 4gSugar: 2gProtein: 2g
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.