Low Carb Riced Cauliflower Stuffing

This post was sponsored by Earthbound Farm Organic.  All opinions expressed here are mine alone, as I only promote brands that I truly love.

Low Carb Riced Cauliflower Stuffing is an easy keto stuffing recipe that’s hearty and bursting with the flavors of traditional stuffing.  You’ll never miss the bread!

overhead shot of low carb riced cauliflower stuffing in serving bowl with sage on top

I remember the days when eating two big plates of food and a sampling of every dessert on Thanksgiving was the norm, but as I’ve gotten older, I just can’t stomach that much food.

Overeating these days makes me very uncomfortable, especially when it comes to carbs.  And we all know that Thanksgiving is carb-fest!

Stuffing, mashed potatoes, sweet potato casserole, rolls, cranberry sauce….it’s all just too much.

front shot of low carb riced cauliflower stuffing in white serving bowl with spoon

I created this low carb stuffing with that in mind, and trust me when I tell you that you won’t miss the bread!

The foundation of this riced cauliflower stuffing recipe is Earthbound Farm Organic’s Organic Riced Cauliflower. This pre-cut organic cauliflower is fresh, flavorful, and ready to be used in your favorite recipes!

You can taste the quality of this organic riced cauliflower, and it’s so convenient for those hectic weeknights.

See all of Earthbound Farm Organic’s recipe ready veggies here.

Earthbound Farm Organics Cauliflower Riced Veggies

If you follow along here, you know that Earthbound Farm Organic is a brand that I love and use daily.  They grow all of their own products, and everything they produce is 100% organic.

I was privileged to tour some of the Earthbound Farm Organic’s fields last year, and learned about organic farming practices and saw first hand the amount of work that goes into each crop.  You can read more about that here.

Growing cauliflower is especially tedious.  Did you know that cauliflower can actually get sunburned?  True story!  The leaves of each and every head of cauliflower are tied together to protect those beautiful white heads from discoloration. 

At harvest, each head is cut by hand as well.  So much work goes into growing and harvesting cauliflower, and I’ll never take it for granted again.

low carb riced cauliflower stuffing overhead shot in skillet

This low carb stuffing is the real deal.  It has all of the flavors of traditional stuffing, but it won’t weigh you down. 

It’s packed with sausage, veggies and fresh herbs, which makes it extremely flavorful and satisfying.

Truly, this riced cauliflower stuffing exceeded all of my expectations.  My husband ate two bowls of it the day I made it, which speaks volumes. 🙂

low carb riced cauliflower stuffing in white serving bowl with sage on top

Riced cauliflower stuffing ingredients

All of the ingredients in this keto stuffing recipe are easily accessible and customizable.  

Here’s what you’ll need:

front shot of skillet with low carb riced cauliflower stuffing and wooden spoon

How to make Low Carb Stuffing

This keto stuffing recipe is extremely easy to make.  It requires a bit of chopping, but the prep may done completely in advance.

low carb riced cauliflower stuffing process collage

  • Cook the sausage in olive oil until no longer pink, then set aside
  • Add butter or ghee to the pan, and cook the carrot and celery for 5 minutes or until softened.
  • Add the remaining butter or ghee, then add the mushrooms, leek and garlic for 5 minutes or until the mushrooms have browned and the water has evaporated.
  • Add a bit of water to the pan to loosen the brown bits from the bottom, then add the sausage back to the pan, along with the organic riced cauliflower and herbs. 
  • Cover and cook for 3-6 minutes, or until the cauliflower is the desired level of doneness.

Recipe tips and substitutions

  • I used chicken sausage as it’s nice and lean, but use your favorite. Omit the sausage to make this a vegetarian low carb stuffing.
  • Customize the stuffing with your favorite vegetables and herbs!
  • Leftover riced cauliflower stuffing will keep in an air tight container in the refrigerator for 3-5 days.
  • This recipe makes a great low carb, keto dinner any time of year!

overhead shot of low carb riced cauliflower stuffing in white serving bowl with spoon

See all of my Low Carb recipes.

More low carb recipes you’ll love:

Cauliflower fried rice by Skinnytaste

Chicken burrito bowls

Chicken parmesan zucchini boats

Chicken shawarma salad

Crispy salmon cakes

Grilled turkey burgers

Keto spaghetti

 

Low Carb Riced Cauliflower Stuffing (Gluten Free, Keto)

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Low Carb Riced Cauliflower Stuffing is an easy keto stuffing recipe that's hearty and bursting with the flavors of traditional stuffing.  You'll never miss the bread!

Low Carb Riced Cauliflower Stuffing (Gluten Free, Keto)

Ingredients

  • 1 tablespoon olive oil
  • 1 lb. chicken sausage (keto-friendly or your favorite)
  • 2 tablespoons butter or ghee, divided
  • 1 medium carrot, chopped
  • 1 stalk celery, chopped
  • 1 large leek, white and light green parts only, halved and sliced into half moons
  • 2 cloves garlic, minced
  • 8 ounces mushrooms, stemmed, halved and sliced
  • 14 ounces Earthbound Farm Organic Riced Cauliflower
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh thyme

Instructions

  1. Heat olive oil over medium heat in a large skillet. Add the sausage and break up into small pieces with a wooden spoon. Cook for 5 minutes or until cooked through. Place in a bowl and set aside.
  2. Add 1 tablespoon of butter or ghee to the skillet and add the carrot and celery. Cook for 5 minutes until softened.
  3. Add the remaining 1 tablespoon butter or ghee to the skillet along with the leeks, garlic and mushrooms. Sauté for 5 minutes, or until the mushrooms have browned and the liquid has evaporated.
  4. Add 2-4 tablespoons of water to the pan and scrape up the brown bits from the bottom of the pan, then add the sausage back to pan along with the riced cauliflower and herbs. Cover and cook for 3-6 minutes, or until the riced cauliflower has reached the desired level of doneness.
  5. Add salt and pepper to taste and enjoy!

Notes

  • I used chicken sausage as it's nice and lean, but use your favorite. Omit the sausage to make this a vegetarian low carb stuffing.
  • Customize the stuffing with your favorite vegetables and herbs!
  • Leftover riced cauliflower stuffing will keep in an air tight container in the refrigerator for 3-5 days.
  • This recipe makes a great low carb, keto dinner!

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 190 Total Fat: 12g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 64mg Sodium: 423mg Carbohydrates: 5g Net Carbohydrates: 0g Fiber: 2g Sugar: 2g Sugar Alcohols: 0g Protein: 15g
Nutrition information is mean to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.

Sharing is caring!