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Thanksgiving Cauliflower Stuffing

Updated: Aug 24, 2021

When I think of Thanksgiving, I think of all the carbohydrate-loaded and fat loaded sides -- mashed potatoes, sweet potato casserole, corn bread casserole, stuffing, green bean casserole. Although each of these are delicious, it makes my belly hurt just thinking about it! So many of these sides can be turned into lower-carbohydrate, lower-fat options that are HEALTHY, and will make you feel so much better. Not to mention make your pants fit better too. ;) Here's a remake of traditional turkey stuffing -- the bread has been replaced with CAULIFLOWER, and all the butter is missing. But it tastes soooo good and hits the spot, all while giving you so many veggies, vitamins, and nutrients! Enjoy!


1 Tbsp oil

1/2 onion

2 large carrots, diced

2 stalks of celery, sliced

1 package cauliflower rice, frozen or fresh

1 cup baby bella mushrooms, chopped

1 small head of cauliflower, roughly chopped

1/4 tsp garlic powder

pinch of Himalayan sea salt

freshly ground black pepper

1/4 cup fresh parsley, chopped

2 Tbsps freshly chopped rosemary

1 tsp ground sage

1/4 cup low-sodium vegetable broth


Heat oil in a large skillet over medium heat. Add onion, carrot, and celery. Saute until soft. Add cauliflower rice, chopped cauliflower, and chopped mushrooms and season with garlic powder, salt, and pepper. Saute an additional 7-8 minutes, or until tender. Add parsley, rosemary, and sage and stir to evenly coat. Pour broth over mixture and cook until broth is absorbed. Serve and enjoy!

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