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I may have gotten ahead of myself earlier this week. How did I post a leftover turkey recipe before I even shared my favorite Thanksgiving recipe for the year? Time to fix that. And, I see no better way to do it than with some amazing, low carb, paleo cauliflower stuffing.
What Cauliflower Stuffing Is Like
This cauliflower stuffing is probably my favorite healthy makeover when it comes to low carb Thanksgiving side dishes. That’s saying a lot!
Of course, you’ll still want to make the other classics. Those would be cranberry sauce, green bean casserole, (low carb) sweet potato casserole, and keto sugar-free pecan pie – obviously. Low carb stuffing was the logical choice for the next one to recreate.
Stuffing has never been my absolute favorite holiday dish, though. I was surprised to find that the cauliflower stuffing turned out to rival the others as the best! That, right there, is a reason to try it.
At this point, you’re probably wondering about the taste. (And can we really call it stuffing if it’s made with cauliflower?)
Well, cauliflower has stood in for carbs plenty of other times, so why not with paleo stuffing? Of course you need to like roasted cauliflower to enjoy it, but it still has all the things you want in great stuffing.
If you really think about it, the main aspect that makes the best stuffing – low carb or not – is the spices. Thyme, sage, parsley, and poultry seasoning are most common. I used them all! Feel free to customize them if there are others you like.
Other than that, for the best low carb stuffing, you just need something to soak up the flavor. And of course, it has to feel like comfort food. A cauliflower stuffing fits well in both departments!
Is it the same as stuffing made with bread? No, of course not. If that’s what you’re going for, try easy gluten-free stuffing instead. Or make Southern cornbread dressing and make a low carb cornbread for it.
But, cauliflower stuffing has the same spices and delicious add-ins that you’d expect, it’s nice and soft, and it totally has that comfort factor.
The Best Way to Make Low Carb Paleo Stuffing
How do you make the best low carb paleo stuffing – especially if you’re super busy like I am? Do it in the oven! And, do it at high temperature to make it quick.
If you’re like me, you’re probably making multiple things for the holidays. The last thing I want is to spend a ton of time on any one dish. Making keto stuffing on the stove would require constant supervision.
For less work and maximum time savings, the oven is the way to go. This high-temp oven method is the fastest and still allows you to make something else in parallel. The total prep time takes only ten minutes! Otherwise, it’s completely hands off.
I never thought this simple twist on roasted veggies would make an amazing paleo stuffing, but it does! It’s actually so easy that I might make it more often, even outside of the holiday season. Believe it or not, it’s simple enough even for a busy weeknight.
To make the cauliflower stuffing, just combine the veggies with olive oil (or any fat, like butter) and spices, then roast in the oven at high heat. This makes the cauliflower more flavorful, and the onions will actually caramelize. (Who knew they’ll do that in the oven? They will, as long as they are spread out enough for adequate breathing room.)
Adding the parsley and pecans toward the end only takes a minute. That way, they won’t burn.
The final result is a super soft, low carb stuffing, with loads of flavor from the caramelized onions and toasted pecans for crunch. I think I’d actually rather have this than a bread version.
More Options for Keto Stuffing with Cauliflower
If you like your cauliflower more crisp, simply use larger florets. Another option is to pre-saute the onions and then reduce the total oven time. That’s more work, so I prefer the oven only. And, I think the soft cauliflower texture is more reminiscent of traditional stuffing, anyway.
Some people may argue that this should be called low carb dressing, because it’s cooked separately. To me that sounds a little strange, because I’ve always associated the word dressing with salad dressing, not Thanksgiving sides.
I still maintain that it’s keto stuffing. But hey, call it whatever you’d like!
By the way, don’t feel like you have to limit this dish to just Thanksgiving. It makes a delicious side at any time of year. It’s also delicious for other get-togethers with another comforting main dish, like this paleo pot roast from Noshtastic.
For Thanksgiving, you can stuff this into a turkey if you want to. You’ll need to cook it first using the same instructions below, then stuff the bird with it. It will become extremely soft as it cooks more inside the turkey, so make sure that’s your thing before attempting.
The original version is intended to be served alongside the turkey, instead of inside it. That’s less effort than stuffing a turkey, fewer steps, and still so flavorful!
Low Carb Paleo Cauliflower Stuffing Recipe for Thanksgiving:
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Low Carb Paleo Cauliflower Stuffing Recipe for Thanksgiving
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- 1 large head Cauliflower (cut into small florets)
- 1 large Onion (sliced)
- 1/4 cup Celery (chopped thinly)
- 2 cloves Garlic (minced)
- 1/4 cup Olive oil (can also use butter or ghee)
- 1/2 tsp Poultry seasoning
- 1/2 tsp Dried thyme
- 1/2 tsp Ground sage
- 1 tsp Sea salt (or less if your poultry seasoning contains salt)
- 1/4 tsp Black pepper
- 2 tbsp Fresh parsley (chopped)
- 1/4 cup Pecans (chopped)
Instructions
RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Click on the times in the instructions below to start a kitchen timer while you cook.
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.
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Recipe Notes
Serving size: 1/2 cup
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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Keto Low Carb Macro Calculator 
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38 Comments
Adrienne
I’m nit a fan of cauliflower but this was an awesome recipe I will never make regular stuffing again
Janet
Can you use frozen cauliflower rice in place of the florets?
Maya | Wholesome Yum
Hi Janet, Sure, you can if that’s the texture you’re going for.
Renecha
So good! I’m reviewing in between bites because I didn’t want to forget to give this one a rave review. I love the flavors! I added about 8 ounces sliced mushrooms as others had suggested and that was a wonderful addition. Granted you do not get the texture of stuffing but the flavor is definitely there. And just like that, half a tray was gone… and I’m the only one eating it!
Thank you for another delicious recipe! I’ll be making it again soon.
John
This would be good with sage and sausage.
Millican Pecan
I love KETO! This recipe is just what I’m looking for and I found it while looking at your other recipes. I am learning to cook Keto and I remember a recipe my mom used for her stuffing, using pecans. This is perfect, thank you for sharing.
Mariberh
This recipe was fabulous! I served it at a family potluck and everyone loved it, even the non keto eaters
Eydie
Hi there, can you make this in a frying pan on the stove top and still get the same effect? I too only have one oven and would like to have the turkey cooking while stuffing is being made.
Maya | Wholesome Yum
Hi Eydie, Yes, you can do that. You’d need to steam the cauliflower to soften it a bit first before frying.
Elissa
Thank you for making a simple keto friendly recipe that I could share with my son’s gluten free, vegan girlfriend. We both enjoyed it so much. I’ll have to make a double batch as it was the first side dish to disappear.
Maria
I added two strips of bacon, some chopped chicken liver, and mushrooms. And OMG I had to stop my self from eating it all at once.
Aimée
Maya, I’d left a comment after making this fabulous stuffing for Thanksgiving and receiving such glowing compliments. I’m super happy I made extra because it makes the most amazing next-day-frittata! As I mentioned in my earlier comment, I made the addition of pre-cooked pork sausage with sage to the stuffing recipe. This morning, I warmed up some of the left-over stuffing in a hot oven for 10 minutes, then added it to a skillet on the stovetop. I poured whisked eggs over it and cooked on low heat, finishing it under the broiler for a couple of minutes. It was so delicious that I will intentionally make extra next time, too, so that we can feast on it the next morning. Many, many thanks for generously sharing your recipes!
Aimée
Thank you for sharing this fabulous recipe. I made it for Thanksgiving instead of the traditional bread-based stuffing and everyone much preferred it. In fact, they raved. 🙂 I made one addition so that it was similar to our former stuffing: During the last 15 minutes, I added about 225g/8 ounces of pork sausage with sage that I had pre-browned on the stovetop. Your recipe has now been added to the master Thanksgiving recipe list. Thank you!!!
Kerry
Absolutely delicious!! I was so excited when I found this recipe and now it is going to be my yearly tradition!!
Lena
Great Alternative! (Made it ahead and my grown non-keto daughter suggested I make another batch!)
Maya | Wholesome Yum
Thank you so much, Lena! Glad to hear that!
Amanda
Would this still be yummy if I make it a day ahead of time? Or will it be mushy reheated?
Maya | Wholesome Yum
Hi Amanda, It would be just a little mushy, but it’s pretty soft to begin with, so think it would still be good made ahead.
Charlotte
Maya, I love your guidance and recipes and commitment and your site. But cauliflower masquerading as something else (pizza crust? stuffing?) is a seriously disgusting taste. For the life of me, I cannot understand why this is such a popular phenomenon.
Maya | Wholesome Yum
Hi Charlotte, Feel free to make the recipes that work best for you. I actually think cauliflower is delicious as a stuffing or a pizza, but everyone’s tastes are different.
Sarah
This is delicious but it doesn’t taste like stuffing at all.
If you guys want a keto stuffing, use pieces of cauliflower pizza crust instead of just chopped cauliflower.
Maya | Wholesome Yum
Hi Sarah, Of course the texture will be cauliflower, since that’s what it is, but it should have the flavors of stuffing herbs and spices. Cauliflower pizza crust sounds like a great idea for stuffing, though! Here is my easy recipe for cauliflower pizza crust – it has only 3 ingredients.
Diane Marie
Love these ideas. Definetely a more healthier option for holiday cooking. Thank you so much!
Maya | Wholesome Yum
Thank you so much, Diane! Hope you make this for the holidays coming up.
Jane
Could you bind this with egg maybe?
Maya | Wholesome Yum
Hi Jane, Absolutely! That sounds delicious.
Ana
Just made this. Added some mushrooms which amplify the flavors. Excellent idea and loving the site!
Maya | Wholesome Yum
Thank you, Ana! I bet this would be delicious with mushrooms in it!
Sandie
I made this today. It is delicious!
Maya | Wholesome Yum
Thank you, Sandie!
Jenna Urben
What a great idea!! I’m gonna have to try this out, I love stuffing.
Maya | Wholesome Yum
Thank you, Jenna! I hope you love it!
Dorothy
What kind of onion do you use?
Maya | Wholesome Yum
Hi Dorothy, I used white onions but you can use red or yellow if you prefer.
Christina
Is it possible to make this recipe ahead of time and reheat? Or would that affect the texture? I don’t know if I could spare the oven space to cook something at 450F when I have several other things I need to cook at 350F after the turkey comes out of the oven. Unfortunately I only have one oven. Thanks!
Maya | Wholesome Yum
Hi Christina, Yes, you can. The cauliflower already comes out very soft, so reheating won’t really change that. You can make it as written and then reheat in the 350 degree oven when you are ready to serve.
Teal Elliott
I’ve done something similar in the past except I used cremini mushrooms instead of the cauliflower and made it in a skillet on the stove top. I added precooked and crumbled breakfast sausage and almonds instead of pecans. Okay, maybe not so similar lol. But delicious enough that my high carb husband requested it after the holiday! Give it a try.
Maya | Wholesome Yum
That sounds delicious! I’ll have to try it myself.