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.
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 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.
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 cauliflower stuffing!
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.
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.
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.
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. 🙂
Recipe ingredients
All of the ingredients in this cauliflower stuffing recipe are easily accessible and customizable.
Here’s what you’ll need:
- Earthbound Farm Organic Riced Cauliflower
- Mild Italian chicken sausage, or your favorite
- Ghee or grass fed butter
- Carrot
- Celery
- Leek or onion
- Garlic
- Mushrooms
- Parsley
- Sage
- Thyme
How to make this recipe
This keto stuffing recipe is extremely easy to make. It requires a bit of chopping, but the prep may done completely in advance.
- 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
- 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!
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
- Crispy salmon cakes
- Grilled turkey burgers
- Keto spaghetti
- Roasted cauliflower
If you make this recipe I’d love to hear from you! Leave a comment and rating below, or tag me @flavorthemoments on Instagram!
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
- 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.
- Add 1 tablespoon of butter or ghee to the skillet and add the carrot and celery. Cook for 5 minutes until softened.
- 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.
- 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!
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
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.