Low Carb Riced Cauliflower Stuffing
You’ll never miss the bread with this Low Carb Riced Cauliflower Stuffing! This is an easy keto stuffing recipe has all the flavors of traditional stuffing without the carbs!
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 eat that much food anymore.
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.
Cauliflower is my vegetable of choice for creating low carb options because it’s mild in flavor. It’s so easy to incorporate into just about any recipe.
My mashed cauliflower makes a great substitute for mashed potatoes, and you truly won’t miss the bread in this Riced Cauliflower Stuffing!
I love using pre-cut organic riced cauliflower for it’s fresh flavor and convenience. Using frozen riced cauliflower is a great option as well!
This low carb stuffing is the real deal. It has all of the flavors of my crock pot 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 stuffing exceeded all of my expectations. My husband ate two bowls of it the day I made it, which speaks volumes. 🙂
Recipe ingredients
All of the ingredients in this cauliflower stuffing recipe are easily accessible and customizable.
- Riced Cauliflower. Use fresh riced cauliflower, or frozen makes a great option as well.
- Mild Italian chicken sausage. Sub with your favorite sausage or omit it entirely to make this dish vegetarian.
- Ghee or grass fed butter. Adds that classic buttery flavor that makes stuffing special. Use olive oil if desired.
- Aromatics. I’ve used the classic vegetables for stuffing for aromatic flavor. They include carrot, celery, leek (or onion) and garlic. These can be customized based on your preferences.
- Mushrooms. Bulks up the dish and adds extra nutrition and “meaty” flavor.
- Herbs. Chopped fresh herbs really elevate this dish. Customize them based on what you like, or sub the fresh herbs with 1 teaspoon dried as desired.
See the recipe card below for the full list of ingredients and their quantities.
How to make riced cauliflower stuffing with sausage
This keto stuffing recipe is extremely easy to make. It includes fresh riced cauliflower for convenience, but frozen may be used as well.
Pro tip: Prep your vegetables in advance to make meal prep go even more quickly.
See the recipe card below for full instructions.
- 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 notes
- Pro tip: Prep your vegetables in advance to make meal prep go even more quickly.
- 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.
More low carb recipes you’ll love
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Low Carb Riced Cauliflower Stuffing
Ingredients
- 1 tablespoon olive oil
- 1 lb. chicken sausage keto-friendly or your favorite; see note 3
- 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 riced cauliflower see note 2
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh thyme
Instructions
- 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.1 tablespoon olive oil, 1 lb. chicken sausage
- Add 1 tablespoon of butter or ghee to the skillet and add the carrot and celery. Cook for 5 minutes until softened.2 tablespoons butter or ghee, 1 medium carrot, 1 stalk celery
- 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.1 large leek, 2 cloves garlic, 8 ounces mushrooms
- 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. Add salt and pepper to taste and enjoy!14 ounces riced cauliflower, 1 tablespoon chopped fresh parsley, 1 tablespoon chopped fresh sage, 1 tablespoon chopped fresh thyme
Notes
- Pro tip: Prep your vegetables in advance to make meal prep go even more quickly.
- Use pre-made riced cauliflower for a time saver. Fresh or frozen riced cauliflower works perfectly in this dish.
- 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 days.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
9 Comments on “Low Carb Riced Cauliflower Stuffing”
Even my young picky eaters love this! Has been added to the rotation for Holidays. So easy and so yummy, it doesn’t feel like a gluten free “substitute” at all!
That’s so nice hear! I feel the same way about it — it doesn’t really feel like a substitute. Thanks for your feedback Susan!
This is such a great idea for stuffing Marcie! I’ve been loving riced cauliflower lately so I know I would love this recipe! I may need to try it over the holidays!
Thanks Leanne, and I hope you get to try it!
Marcie, this riced cauliflower stuffing is perfect for my family members who eat low carb! Such a brilliant idea! And the packaged riced cauliflower makes it so easy!
I have a lot of family members that eat low carb too, so I’m thinking that needs to make an appearance on Thanksgiving! Thanks Kelly!
This is such a fun twist on regular stuffing! And it sounds so good with the chicken sausage!
Thank you Ashley! This really works, and I’d take it over bread stuffing any day. 🙂
This stuffing looks absolutely perfect to me, Marcie! Like you, I don’t love eating too much anymore – I feel so uncomfortable! And I love that you include ingredients you trust and use all the time. Thanks so much for sharing, I will be saving this one.