Whole30 + Keto Cauliflower Stuffing
This amazing, low-carb cauliflower stuffing is a keto Thanksgiving staple! It features all of the delicious flavors of traditional stuffing recipes, without the bread or carbs!
Servings: 8
Calories: 144
Ingredients
- 1 head cauliflower florets chopped small
- 4 ribs of celery chopped
- 2 medium carrots peeled + chopped
- 12 ounces mushrooms sliced
- 1 leek sliced
- 1/2 yellow onion chopped
- 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
Instructions
- Preheat oven to 425ºF. Line 2 rimmed baking sheets with parchment paper for easy cleanup.
- In a small bowl or measuring cup, combine the chicken stock, olive oil, salt, black pepper + dried sage. Stir to combine.1/2 cup chicken stock, 1/4 cup olive oil, 2 teaspoons salt, 1 teaspoon pepper, 1 teaspoon dried sage
- In a large bowl, combine the cauliflower, celery, carrots, mushrooms, leek, onion, pecans, fresh rosemary, and fresh thyme. Pour over the chicken stock mixture. Stir well to combine.1 head cauliflower, 4 ribs of celery, 2 medium carrots, 12 ounces mushrooms, 1 leek, 1/2 yellow onion, 1 cup raw pecans, 1 tablespoon fresh or dried thyme, 1 tablespoon fresh or dried rosemary
- Spread in an even layer over 2 baking sheets. You don't want to overcrowd the stuffing, otherwise the vegetables won't caramelize.
- Roast in the oven for 40-45 minutes, until golden brown. No need to flip the vegetables while roasting.
- Remove from the oven. Serve warm.
- Leftovers will keep refrigerated in an airtight container for at least 5 days. Or frozen for up 6 months.
Video
Notes
Prepping Ahead: I prefer this being served after being freshly roasted. But you can make this stuffing up to 5 days in advance. Chop it and par roast it for just 30 minutes. Then store in an airtight container. On the day of serving, lay on a rimmed baking sheet again, drizzle with about 1 teaspoon more of olive oil, and roast for about 15-20 minutes until warm and golden brown.
Mushrooms: If you have an aversion or allergy to mushrooms, they can be left out. I would just add in another carrot, another rib of celery and another 1/2 cup of pecans to make up for it.
Nuts: Pecans are my favorite for this, but you could also use walnuts, pinenuts or cashews. Almonds are too hard, so I wouldn't recommend those. If you need this to be nut free, use shelled pumpkin seeds or sunflower seeds!
Plant Based: If you need this to be plant based, use veggie stock and it's vegan friendly!
Nutrition
Calories: 144 | Total Carbs: 7g | Protein: 2.4g | Fat: 13g | Fiber: 2.9g | Net Carbs: 4g