This cauliflower stuffing recipe is a healthy replacement for your traditional stuffing with a variety of textures and tones of deliciousness. It's a gluten-free low carb comfort food that your family and friends will genuinely love!
INGREDIENTS YOU'LL NEED
Cauliflower, broccoli, and carrots - This trio is the perfect combination of vegetables (fresh vegetables!) to make our low carb keto stuffing recipe. You can definitely go ahead and add some celery as well, but I decided to skip it this time.
Onions and garlic - Just a little bit of yellow onion and few cloves of garlic will elevate your gravy-like sauce to a whole new level! Don't like yellow onions? You're free to use shallots instead.
Butter and olive oil – We’ll need olive oil to roast our veggies and unsalted butter to fry the onions and garlic.
Seasoning - We're going to keep it simple and use salt and freshly ground black pepper for seasoning. Alternatively, you can add some smoked paprika and cayenne pepper when roasting the veggies.
Beef stock - One cup of beef stock (or you can use chicken stock if you like it more, or vegetable stock if you want to make this dish vegan) to create a tasty and rich gravy with onions and garlic.
Bacon and parmesan cheese - Use sugar-free uncured bacon and REAL (Parmigiano-Reggiano) parmesan cheese. I like how crispy bacon adds yet another texture to our low carb stuffing, while cheese makes it more flavorful. However, if you follow a strict paleo diet, make sure to skip the cheese part. If you want to make it vegan, you can either remove the bacon or replace it with vegan bacon or vegan sausage instead.
Pecan nuts - This is a perfect addition to our breadless stuffing that adds a lot of flavor and crunch.
HOW TO MAKE CAULIFLOWER STUFFING
Low carb Thanksgiving can be a reality with this low carb stuffing for turkey (which you can secretly eat on its own!).
Let's start by preheating the oven to 395F (200C) and seasoning our veggies (cauliflower, broccoli, carrots) with olive oil, salt, and pepper in a large mixing bowl. Toss them well, covering every single piece in seasoning and oil, and spread them onto a baking tray lined with parchment paper. Bake for around 20 minutes or until the vegetables pick up a golden brown color. When done, remove them from the oven and set aside. Keep the oven on if the vegetables have finished cooking before you're done with the other steps.
Meanwhile, heat a large non-stick skillet over a medium-high heat. Add the bacon and fry on both sides until dark brown and crisp. Next, move them onto a paper towel to get rid of any excess fat. When the bacon cools down completely and hardens, chop it into bite-size pieces.
Add the butter, onions, and garlic onto the same skillet. Season them with salt and pepper and cook over a medium-high heat until golden brown. Then add the beef stock and cook until it’s significantly reduced and resembles a thick gravy sauce. Set the sauce aside.
Transfer the roasted vegetables into a baking dish ( I use a 7x12-inch (20x32cm) casserole pan, but you can definitely use a baking dish which is a little bit smaller). Add the bacon, onion and garlic sauce, pecans, and half of the parmesan cheese, then mix well. Sprinkle the rest of the cheese on top and bake for 5-10 minutes or until the cheese has melted and started browning. Broil for 2-3 minutes if you want the cheese to brown more. Remove from the oven and there you have it - one of the best healthy stuffing alternatives you can find.
HOW MANY CARBS IN STUFFING WITH CAULIFLOWER
Despite a large amount of fresh vegetables in this breadless turkey stuffing recipe, it remains a low carb and keto-friendly dish with around 7g net carbs per serving (if you divide it into 6 servings).
MORE LOW CARB RECIPES
HEALTHY KETO GREEN BEAN CASSEROLE RECIPE
HEALTHY KETO TURKEY MEATBALLS RECIPE
LOADED KETO CAULIFLOWER CASSEROLE WITH BROCCOLI AND CHEESE
Cauliflower stuffing recipe
Equipment
- 7x12-inch casserole pan (20x32cm)
- Non-stick skillet
Ingredients
- 14 oz (400g) or medium head cauliflower (fresh, florets only), cut into bite-size pieces
- 5 oz (150g) or 2 stalks broccoli (fresh, florets only), cut into bite-size pieces
- 5 oz (150g) or 3 small carrots, sliced
- 1 small (50g) yellow onion, finely chopped
- 4 cloves garlic minced
- 1 cup (240g) beef stock
- ¾ cup (80g) pecans, roughly chopped
- 5 oz (140g) or 8 strips no cured sugar-free bacon
- ⅓ cup (30g) parmesan cheese, grated
- Olive oil for roasting
- 2 tbsp unsalted butter for frying
- Salt
- Black pepper
Instructions
- Preheat the oven to 395F (200C).
- Add the cauliflower, broccoli, carrots, olive oil, salt, and pepper into a large mixing bowl and toss well to coat the vegetables with the seasoning and oil. Next, spread them onto a baking tray lined with parchment paper and bake for around 20 minutes or until the vegetables pick up a golden brown color. When done, remove them from the oven and set aside. Keep the oven on.
- Meanwhile, heat a large non-stick skillet over a medium-high heat. Add the bacon and fry on both sides until dark brown and crisp. Then move them onto a paper towel. When the bacon cools down completely and hardens, chop it into bite size pieces.
- Add the butter, onions, and garlic onto the same skillet, season with salt and pepper, and cook over a medium-high heat until golden brown. Then add beef stock and cook until it’s significantly reduced and resembles thick gravy sauce. Set aside.
- Transfer the roasted vegetables into a baking dish (7x12-inch or 20x32cm casserole pan). Add the bacon, onion and garlic sauce, pecans, and half of the parmesan cheese, then mix well. Sprinkle the rest of the cheese on top and bake for 5-10 minutes or until the cheese has melted and started browning. Broil for 2-3 minutes if you want the cheese to brown more. Remove from the oven and serve while hot!
Notes
This website, https://heretocook.com, offers nutritional information for recipes contained on this site. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculators such as Cronometer.com and MyFitnesPal.com
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