Cauliflower stuffing recipe
This keto 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!
Servings: 6 servings
Calories: 307kcal
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) chicken 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 tablespoon 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 sheet 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 chicken 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!
Video
Notes
NET CARB: 7g
To make this recipe Paleo, skip the parmesan cheese.
To make this recipe vegan, replace beef stock with vegetable stock and use vegan substitutes for parmesan cheese and bacon. Alternatively, skip these two ingredients completely.
Nutrition
Serving: 1serving | Calories: 307kcal | Carbohydrates: 11g | Protein: 14g | Fat: 24g | Potassium: 552mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4509IU | Vitamin C: 57mg | Calcium: 105mg | Iron: 1mg