whole30 + keto cauliflower stuffing in a white bowl

Whole30 + Keto Cauliflower Stuffing

  • Author: Natalie
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8-10 1x


  • 1 head cauliflower, florets chopped small
  • 4 stalks of celery, chopped
  • 2 carrots, peeled + chopped
  • 12-ounces mushrooms, sliced
  • 1 leek, sliced
  • 1/2 yellow onion, sliced
  • 1 cup raw pecans, chopped
  • 1/2 cup chicken stock
  • 1/4 cup olive oil
  • 1 tablespoon fresh or dried thyme
  • 1 tablespoon fresh or dried rosemary, chopped
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 teaspoon dried sage


  1. Preheat oven to 425ºF. Line 2 rimmed baking sheets with parchment paper for easy cleanup.
  2. In a small bowl or measuring cup, combine the chicken stock, olive oil, salt, pepper + dried sage. Stir to combine.
  3. In a large bowl, combine the cauliflower, celery, carrots, mushrooms, leek, onion, pecans, rosemary + thyme. Pour over the chicken stock mixture. Stir well to combine.
  4. Spread in an even layer over 2 baking sheets. You don’t want to overcrowd the stuffing, otherwise the vegetables won’t caramelize.
  5. Roast in the oven for 40-45 minutes, until golden brown. No need to flip the vegetables while roasting.
  6. Remove from the oven. Serve warm.
  7. Leftovers will keep refrigerated in an airtight container for at least 5 days. Or frozen for up 6 months.


Looking for more whole30 + keto thanksgiving recipes? I’ve got you covered with a thanksgiving recipe roundup of whole30 + keto thanksgiving appetizers, starters, side dishes, main dish, dessert + leftover inspiration!