Shop
My
Custom
Why This Cauliflower Stuffing Always Makes My Holiday Menu
This cauliflower stuffing surprised not only my carb-loving extended family, but even me. Over the years, I’ve found so many ways to use cauliflower to make healthier versions of comfort food — from cauliflower mac and cheese to mashed cauliflower — but I was definitely skeptical that making stuffing with it would satisfy. When almost everyone went back for seconds, I knew I had a winner. Here’s why it’s earned a permanent spot on my list of must-make healthy Thanksgiving recipes:
- Classic savory holiday flavor – This cauliflower stuffing has all the cozy, herby taste you’d expect from traditional stuffing. The mix of herbs, garlic, and seasonings shines a lot more than what you put them on, and unlike the bread version, I love all the caramelized flavor in this one.
- Feel-good side dish – There’s no bread here at all, so it’s naturally low carb and gluten-free. And I love that this veggie-packed side leaves me feeling light instead of, well, stuffed. I did include a few variations below if you want to make it heartier.
- Easy prep – This low carb stuffing only takes me about 10 minutes to throw together, mainly with pantry staples.
Even the cauliflower skeptics will be asking for seconds. Make it with me!
“This turned out so good with so much flavor! Loved the mix of textures in it. Going to add this to my Thanksgiving menu this year.”
-Abby
Ingredients & Substitutions
Here I explain the best ingredients for my cauliflower stuffing recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Cauliflower – I use a big head and chop it into small florets, so they caramelize better in the oven. If you like yours a little crisp-tender, you can leave them bigger. Frozen cauliflower florets work fine, too.
- Aromatics – A.k.a. onions and garlic! They get irresistibly caramelized and are one of my favorite flavors in this cauliflower stuffing.
- Celery – For crunch! Feel free to add other veggies that go well with fall flavors, like celeriac, fennel, carrots, or mushrooms. If you choose to add any root veggies, cut them very small so that they soften by the time the cauliflower does.
- Olive Oil – I love the flavor of olive oil in this, but if you want something richer, butter or ghee works really well too.
- Spices – I keep it classic with , salt, and pepper.
- Herbs & Spices – I use poultry seasoning plus extra dried thyme and ground sage, but both of those are in the seasoning so you could just use more of that if you like. You’ll also need sea salt, black pepper, and fresh parsley to finish. If you prefer to use fresh herbs instead of dried, you can swap in 1/2 tablespoon EACH of fresh thyme, rosemary, and sage.
- Pecans – For a nutty flavor and crunch. I recommend chopping them pretty small, so you get a little in each bite. You can also swap in other nuts, like walnuts or almonds, or skip them if you need it nut-free.
FREE 5-Ingredient Recipe EBook
GET IT NOW
How To Make Cauliflower Stuffing
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Mix and season. In a large bowl, combine the cauliflower, onions, celery, and garlic. Drizzle with the oil, sprinkle on the seasonings, and toss together.
- Roast until tender. Spread the mixture out on a parchment-lined baking sheet (I use two if it’s crowded). Pop it in the oven and roast until the onions are soft and starting to caramelize, and the cauliflower gets a little golden on the edges.
- Finish. Sprinkle the cauliflower stuffing with parsley and pecans right onto the pan, give it a stir, and roast a bit longer until the nuts are toasty, the cauliflower is golden, and everything smells amazing.
My Recipe Tips
- Spread everything out in a single layer. I usually use this pan that fits everything just right, but if I’m doubling the recipe or want extra browning, I grab a second sheet or use my extra large pan.
- Check for caramelization before adding the pecans. The best timing can vary depending on the size of the florets, your pan, and even your oven, and the pecans can’t handle toasting for too long before they’ll burn. So, make sure the cauliflower and onions are nicely caramelized before you add the nuts.
- The flavor of this cauliflower stuffing tastes even better the next day. The cauliflower does get softer, but the flavors meld together and improve.
Cauliflower Stuffing
By
My cauliflower stuffing is a healthy twist on the classic, packed with roasted veggies, herbs, and so much flavor. Perfect for Thanksgiving!
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
-
Preheat the oven to 450 degrees F (232 degrees C). Line a baking sheet with parchment paper, or line with foil and grease well.
-
In a large bowl, stir together the chopped cauliflower, onions, celery, and garlic. Toss with olive oil, poultry seasoning, sage, thyme, sea salt, and black pepper.
-
Spread the mixture in a single layer on the lined baking sheet. (You may need two sheets depending on the size. You want as many of the cauliflower florets and onions in contact with the pan as possible.) Roast in the oven for about 15 minutes, until the onions are soft and cauliflower is starting to brown a little.
-
Add the fresh parsley and pecans to the pan, and stir everything together. Roast for 10-15 more minutes, until the pecans are lightly toasted, cauliflower is well browned, and onions are starting to caramelize.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 cup
- Tips: Check out my recipe tips above to help you get the best texture and flavor.
- Store: Leftovers keep well in an airtight container in the fridge for 3-4 days. You can also toss them in my leftover Thanksgiving casserole.
- Meal prep: You can chop all the veggies ahead of time and stash them in the fridge. You can also prep the whole dish 1-2 days ahead.
📖 Want more recipes like this? Find this one and many more in my Low Carb Holiday Cookbook and Keto Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
Add Your Notes Your Notes
Try More Of My Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Cauliflower Stuffing
Recipe Variations
Want to mix things up a bit? Here are a few easy ways to change up this cauliflower stuffing:
- Stuff it inside a turkey – Cook the recipe as written, then stuff it into your turkey (like in this easy turkey recipe). It gets very soft inside the bird, so I only recommend this if you’re into that texture.
- Cauliflower rice – Swap the florets for cauliflower rice. Since it cooks much faster than florets, I prefer to add it to the pan in the last 10 minutes.
- Sausage – Brown your favorite sausage on the stovetop and mix it in with the vegetables before roasting. While you can certainly make this version for Thanksgiving, I particularly love it for a one-dish fall meal on other days.
- Pomegranate – Pomegranate arils are one of my favorite add-ins for a sweet, juicy contrast. Toss them in after baking.
Serving Ideas
If you’re wondering what to serve with it, here are some of my favorite ways to make this cauliflower stuffing part of a full meal:
- Turkey – I usually make my garlic butter turkey or a spatchcock turkey (one of the favorites among my team). If you’re hosting a smaller gathering, try my turkey roll or air fryer turkey breast.
- Comforting Mains – It’s just as good alongside cozy dishes like slow cooker pot roast, sirloin roast, or pork tenderloin. I love how it soaks up all the juices on the plate.
- More holiday Favorites – Drizzle it with gravy, serve it next to my healthy sweet potato casserole and roasted green beans, and don’t forget the sugar-free pecan pie for dessert.
88 Comments
KC
1This recipe is okay when you first make it but if you let it sit in the fridge overnight, it tastes AMAZING the next day. Once all of the flavors get a chance to meld and marinate, it’s absolutely delicious. I ate a huge bowl with some eggs for dinner. Will definitely make again!
Alex
1Just made this for thanksgiving and it was excellent!!
Abby
1This turned out so good with so much flavor! Loved the mix of textures in it. Going to add this to my thanksgiving menu this year.
Julia
1I tried making this stuffing to see if I wanted to serve it for thanksgiving, UMMMM YES!! So delicious and practically guilt free! Thanks so much for posting!
Journa Liz Ramirez
1Keto cauliflower stuffing is a new favorite! It is so satisfying and flavorful. I’ll surely have this again. Thanks Maya for this highly recommended recipe!
Tanya W
1I love this recipe, it’s as delicious, if not more so, than the traditional New England sage dressing that my mom made for made dad every Thanksgiving and most Christmases growing up. It satisfies that craving for dressing “like Mom’s”, and my desire to eat healthier. It’s easy to make, I add in extra garlic and sage, of course! It’s a hit with my family too, even the younger ones!
Andrea
0Made it today and everyone liked it! The onions got burned (maybe I cut them too small?) but it still tasted good.
Maya | Wholesome Yum
0I’m glad it tasted good, Andrea! Yes, the onions were probably too small so you can cut them a little bigger next time.
Ruth
0Really want to try this! Question – sliced onions – did you cut them in half before oven cooking? TIA
Maya | Wholesome Yum
0Hi Ruth, Yes, I cut them into half moons or you can do quarter moons.
SB
0This was absolutely a dish of delish! I served it beside salmon. It is so versatile though! I can see it next to many of our keto dishes! I will be making this again soon! ?
Lise
0This was a great substitute for turkey stuffing for our Christmas dinner. I thought I was going to miss my normal stuffing, but this tasted great!
Lottie m
0Fab
Dora G
0This recipe is amazing!! I added chopped carrots as well. Thank you!
Margaret
0This was amazing and I found a way to cheat by buying precut cauliflower florets
Jen
0This was great! My husband is a lover of traditional stuffing and he thought this was fantastic! My only tip is to keep an eye on the last 5 minutes. I should’ve pulled mine out 2 minutes earlier but it was still awesome.
Margaret
0Can’t wait to make. Is it ok to chop the veggies ahead of time and put them in a big container? Together?
Wholesome Yum D
0Hi Margaret, Yes, that would work.
Jane
0This is a very good dish but taste nothing like stuffing, I’ll keep looking.
Elaine K.
0This sounds amazing! When you say we can use cauliflower rice instead of florets, do you mean to add the cauliflower rice raw (with the nuts and parsley), or cooked according to your cauliflower rice recipe?
Wholesome Yum D
0Hi Elaine, Yes, the rice would be raw at this step.
Karen Merchant
0We might like this as an everyday side dish, but not as a replacement for bread stuffing at Thanksgiving. We think that the healthy low carb sweet potato casserole may be more satisfying as a Thanksgiving side dish. We disagree with several reviewers that it tastes better leftover; the flavors were more intense and the texture better on the first day.
KateM
0EXCELLENT! Seriously good hummus and so good for our bodies. Flavor keeps developing if you can keep from eating it the same day.
Rhonda
0This blew my mind ? I’m in love??this was awesome & a keeper ? thank you Maya for another good one ❤️??