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Cauliflower Stuffing: a vegetarian stuffing recipe for a Thanksgiving side dish recipe 

Total time: 50 Min
Difficulty: Low
Serves: 8 people
By Cookist
cauliflower, cut into bite-sized pieces
1 large head
yellow onion, chopped
celery, thinly sliced
1/2 cup
Garlic, minced
2 to 3 cloves
unsalted butter, melted
6 tbsp
kosher salt, divided
2 tsp
freshly ground black pepper to taste
Dried thyme
1/2 tsp
dried sage
1/2 tsp
portobello mushrooms, chopped
Olive oil
Chopped Parsley
2 tbsp

Stuffing is a staple side dish for Thanksgiving dinner, but not everyone is keen on the heavy, bread-based version that graces so many holiday tables. So what do you do if you need a delicious alternative? Make cauliflower stuffing! This healthy, low-carb vegetarian cauliflower stuffing recipe is ideal for Thanksgiving, even if you're on a keto diet.

Packed with flavor and seasoned with herbs, it's a great-tasting alternative to other types of bread stuffing like the cornbread one and can easily be made into a vegan-friendly version. Crispy on the outside, the best part is that it takes a lot less time and effort to make than traditional stuffing. While vegetarian cauliflower stuffing is ideal for Thanksgiving, it's so delicious and effortless to make, you may find yourself whipping it up all year round!


Cauliflower Stuffing Ingredients

You only need a handful of ingredients to make a mouthwatering Thanksgiving stuffing with cauliflower at home. First off, you'll need a large fresh head of cauliflower. Chop it into relatively small, bite-sized pieces, otherwise use riced cauliflower.

You'll also need a medley of fresh veggies like onion, mushrooms, and celery.

Add flavor to the vegetarian stuffing with some minced garlic, fresh herbs, and plenty of melted butter.

You can mix in other additions if you like, but these ingredients are the basics you'll need.

How to Make Cauliflower Stuffing

Making the perfect low-carb cauliflower stuffing is as easy as mixing the cauliflower, onion, celery, and garlic in a bowl, then tossing it with the butter, salt, pepper, and herbs. Arrange the mixture on a parchment paper-lined tray and bake it for 15 minutes at 450F.

Stir in the mushrooms and add a bit of olive oil, then bake the stuffing for another 10 to 15 minutes, or until it turns a lovely golden brown. Top it off with some freshly chopped parsley, and serve it warm with your favorite Thanksgiving main dishes.


Tips for the Best Vegetarian Stuffing

To get your vegetarian stuffing a rich golden brown, try roasting it for 10 minutes, then broiling it for 2 to 3 minutes. Keep an eye on it to make sure it doesn't burn.

You make cauliflower stuffing up to 2 days in advance. To reheat it, bake it at 350F until warmed through.

If you're vegan or on a dairy-free diet, substitute olive oil or avocado oil for the butter in this recipe.

Jazz up your cauliflower stuffing with roasted peppers, a dash of cayenne pepper or paprika, or bulk it out with some vegetarian sausages or cranberries.

If you don't want to bake this vegetarian recipe, you can make cauliflower stuffing on the stovetop. In a large skillet over medium heat, sauté onions, carrots, and celery for 5 minutes, then add the other ingredients, cook them until tender and golden brown. You can also pour broth and simmer it for a few minutes.

Fresh cauliflower is tastier and has a better texture than frozen cauliflower, but you can use frozen if that's all you have to work with.


How to Store Keto-Friendly Cauliflower Stuffing

Transfer the cooled stuffing to an airtight container and keep refrigerated for up to 4 days.


Preheat the oven to 450F. Line a baking tray with parchment paper and set it aside.

In a large bowl, add the cauliflower.

Add in onion.

Mix in celery.

Add the garlic.

Add in butter, 1 teaspoon of salt, black pepper.

Add thyme, and sage. Toss to combine.

Pour the melted butter. Mix.

Transfer the cauliflower mixture to the baking tray.

Make sure you spread it in a single even layer.

Bake for 15 minutes.

Take the tray out of the oven. Stir the mushrooms into the cauliflower mixture.

Season with remaining salt and drizzle with olive oil.


Spread the mixture in a single layer.

Bake for 10 to 15 additional minutes, or until the stuffing is browned.

Garnish with parsley and serve warm.


If you don't have fresh parsley, other herbs like rosemary, tarragon, or oregano will make a delicious garnish.

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