Keto Cauliflower Stuffing

Name: Keto Cauliflower Stuffing (All Flavor, No Bread!)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 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; omit for nut-free))

Jump to recipeEasy keto cauliflower stuffing is flavorful, caramelized, herby and savory. With 10 minutes of prep, it's perfect for your Thanksgiving table!

By Maya Krampf

70 Comments

Keto cauliflower stuffing recipe on a plate.

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This cauliflower stuffing is a must-have at any Thanksgiving or Christmas gathering! This vegan and keto stuffing uses simple ingredients, but cooks up into an ultra savory dish that even traditional stuffing lovers will appreciate — all with no bread whatsoever (not even keto bread!).

This keto dressing for Thanksgiving makes a delicious holiday side dish next to spatchcock turkey, keto gravy, and sugar-free pecan pie, but no need to limit it to one meal a year… it also makes a perfect pairing with comforting main dishes like keto pot roast.

Why You’ll Love This Keto Stuffing Recipe

Savory herby, caramelized flavor
Soft, tender, and crunchy textures
Uses traditional seasonings and lots of vegetables
10 minutes to prep
6.2 grams net carbs per serving
Naturally gluten-free, paleo, low carb, and keto

Ingredient & Substitution Notes

This section explains how to choose the best ingredients for stuffing with cauliflower, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

Cauliflower – Use a large head and chop into small florets. For more crisp cauliflower, you can chop them larger, but you get better caramelization with smaller florets. If you want to prepare it riced, use the same size cauliflower and see how to make cauliflower rice stuffing below.
Onion – Use a yellow onion or white onion, sliced.
Celery – Slice into thin pieces. Other low carb vegetables like celeriac or fennel would make good substitutes.
Garlic – Use fresh garlic for best taste, or jarred minced garlic to save time.
Olive Oil – You can also substitute unsalted butter or ghee for richer flavor.
Seasonings – Including poultry seasoning, dried thyme, ground sage, sea salt, and black pepper.
Parsley – Chop finely.
Pecans – These add traditional stuffing flavor and light crunch, but you can substitute any keto nuts you prefer (or omit for a nut-free version). Chop finely.

How To Make Cauliflower Stuffing

This section shows how to make keto stuffing, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

Season. In a large bowl, stir together cauliflower, onions, celery, and garlic. Add oil and seasonings and toss to coat.
Transfer. Move the mixture to a lined baking sheet and spread into an even layer, using two baking sheets if needed to allow room for vegetables to caramelize.

Vegetables tossed with oil and seasonings.

Roast. Cook in the oven until the onions are soften and caramelized, and cauliflower begins browning slightly.
Finish. Add parsley and pecans to the pan, stir, and bake keto stuffing until nuts are toasted, cauliflower is golden brown, and onions are caramelized.

Variations

Use As Turkey Stuffing – Cook according to the recipe, then stuff the bird with it (such as with this Thanksgiving turkey recipe). It will become very soft, so make sure you like soft veggies before attempting this variation.
Riced Cauliflower Stuffing – Prepare recipe as written, except make riced cauliflower instead of chopping into florets. Instead of adding the cauliflower rice with the rest of the vegetables, add at the same time as parsley and pecans. Cook, then stir after 5 minutes before finishing in the oven for the final 5 minutes of cook time.
Add Other Veggies – Sliced carrot or mushrooms would also work well with this recipe, though carb counts will change slightly.
Use Fresh Herbs – For more aromatic flavor, substitute fresh thyme and sage (1/2 tablespoon each) for their dried versions. Fresh rosemary would also be an excellent addition!
Make Cauliflower Stuffing With Sausage – Brown your favorite filler-free, sugar-free sausage on the stovetop and add to the vegetables before roasting.
Use Bread Instead – If you prefer your keto stuffing with actual bread, make keto bread (or keto yeast bread), then toss with other ingredients and roast.

Storage Instructions

Store: Keep leftovers in an airtight container in the refrigerator for 3-4 days.
Meal prep: Chop all vegetables ahead of time, then store until ready to assemble.
Reheat: Warm in a 350 degree F oven until heated through. Serve it with (or include in) leftover turkey casserole for a post-holiday feast!
Freeze: Avoid freezing this Thanksgiving cauliflower stuffing recipe, since it will get too mushy after thawing.

Overhead view of cauliflower stuffing on a platter.

More Keto Holiday Side Dish Recipes

Don’t stop at keto Thanksgiving stuffing… try these other mouthwatering low carb holiday sides as well!

Sugar-free keto cranberry sauce in a bowl.

Tools To Make Cauliflower Stuffing

Baking Sheet – My favorite for everyday recipes and holiday sides alike!

Keto Cauliflower Stuffing

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70 Comments

KC
0 February 24, 2023Reply

This 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!
Amy
0 December 23, 2022Reply

Has anyone tried making this with frozen florets? I was planning on making this tomorrow but the store was out of fresh!
- Wholesome Yum D
  0 January 3, 2023Reply
  
  Hi Amy, I have never tried that but let me know your results if you do.
Alex
0 November 30, 2022Reply

Just made this for thanksgiving and it was excellent!!
Teri
0 November 15, 2022Reply

When your recipes call for one large or one medium head of cauliflower, would you kindly include how many cups that translates into so that I can use the bagged florets instead for convenience? Thanks!
- Wholesome Yum D
  0 November 15, 2022Reply
  
  Hi Teri, A large head of cauliflower is usually equal to 6 cups.
Abby
0 November 14, 2022Reply

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.
Julia
0 November 14, 2022Reply

I 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
0 November 14, 2022Reply

Keto 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
0 December 25, 2021Reply

I 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!
Anonymous
0 December 24, 2021Reply

Haven’t tried it yet, had to leave a rating before I could see the rest…
Sharon
0 November 29, 2021Reply

I made this for Thanksgiving & it was incredibly satisfying. I am the only vegan in our family & I’m also trying to be mindful of the rising HbA1c levels of my siblings. Everyone LOVED it! To make it more appealing to the die-hard carnivores, I added Beyond Meat Hot Spicy Italian Sausage (not a health food but hey, it was Thanksgiving ;-D ) and 2 portobello mushrooms. Thank you so much for sharing this excellent recipe – I think it will become a Thanksgiving staple from now on! Now I need to explore your site to find other great substitutions.
Cathy Strobeck
0 November 26, 2021Reply

I made this for myself at my Thanksgiving dinner, and it was so good! I was able to pass on the cornbread dressing (which is my absolute favorite!) and stick to my keto plan, even through this meal, which is really hard to do! Thanks for the substitute that made that possible!
Andrea Zatuchney
0 November 24, 2021Reply

Can I use almonds instead of pecans?
- Wholesome Yum D
  0 November 24, 2021Reply
  
  Hi Andrea, Yes, you can substitute almonds for pecans.
Tracy
0 November 22, 2021Reply

Cant wait to try it. Sounds delicious.
Kim
0 November 19, 2021Reply

How many grams is a 1/2 cup serving? It is easier for me to track by weight rather than cup.
- Wholesome Yum D
  0 November 22, 2021Reply
  
  Hi Kim, My servings sizes are by volume only. You can calculate it by weighing the whole recipe they made and dividing by the number of servings.
Ginger
0 March 21, 2021Reply

My husband and I are trying to take the carbs out of our diet and found your recipe. I was completely skeptical but we love our stuffing. This was absolutely DELICIOUS! If you had to eyes closed, you’d swear it was traditional stuffing, and even with them open, the cauliflower mimics bread. I added mushrooms and turkey sausage. Called my mom and sister the next day to say “you have to try this”! My husband ate the leftovers as a healthy lunch. Can’t thank you enough, it is a game changer for us!!
Laura
0 November 29, 2020Reply

I made this recipe this year, because I always make my stuffing with sausage, I used Butcher Box sausage about 1 lb. it was awesome. People ate this up faster than the normal bread stuffing. We had a small crowd this year but it fed us 6 nicely. Thank you so much for such an amazing stuffing. This will now be made not only for thanksgiving but with Chicken dinner too. Yum!!
Richard Coben
0 November 27, 2020Reply

Maya, I’m new to your blog but I’ve rapidly become a big fan of your Keto recipes. I made this recipe for Thanksgiving dinner to serve with my spatchcock turkey along with your pan fried green beans recipe and cheesecake recipe from your book that I recently bought and everything turned out delicious . Thanks for all your hard work and wonderful recipes. I’m looking forward to trying out more of your new ones. Happy holidays.
Lindsay
0 November 26, 2020Reply

This was SO good! Added sausage and mushrooms. I didn’t have parsley or poultry seasoning and it still turned out delicious. Thanks for the awesome recipe!!
Robin
0 October 27, 2020Reply

Can sausage be added to this cauliflower stuffing? My husband’s sugar level is dangerously close to being diabetes. His doctor said lower his carb intake. This life change is very recent. I always put sausage in my stuffing & this recipe would be great if it can include the sausage without ruining it. Thank you for the recipes do or gravy, mashers & stuffing. You’ve saved our Thanksgiving this year. Any chance you have a low carb pumpkin pie recipe? I’m cool with a pumpkin mouse too. There’s one must substitute & that’s no dairy. I’m dairy intolerant, not lactose intolerant. Which leads to another question. Can margarine be used in both the mashers and stuffing?
- Wholesome Yum M
  0 October 27, 2020Reply
  
  Hi Robin, Yes you can add sausage! Just be sure that the brand you buy is either low or no sugar added. Here is my Pumpkin Pie Recipe. Just be sure to use the dairy-free option. Margarine is not usually a healthy option due to the hydrogenated vegetable and seed oils used. I would recommend using ghee (if you can tolerate it) or butter flavored coconut oil in place of butter in the recipes.
  - Andrea
    0 November 24, 2020Reply
    
    I’m curious about the sausage. Do you brown it first and just mix it in with everything else after they roasted or do you let it roast in the oven too? Will it cook fast enough?
    - Wholesome Yum M
      0 November 24, 2020Reply
      
      Hi Andrea, If you want to add sausage, you’ll want to cook it first in a sautee pan and then add it to the rest of the ingredients.
Adrienne
0 November 28, 2019Reply

I’m nit a fan of cauliflower but this was an awesome recipe I will never make regular stuffing again
Janet
0 November 27, 2019Reply

Can you use frozen cauliflower rice in place of the florets?
- Maya | Wholesome Yum
  0 November 27, 2019Reply
  
  Hi Janet, Sure, you can if that’s the texture you’re going for.
Renecha
0 November 25, 2019Reply

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.
Monika
0 November 22, 2019Reply

I am planning on making this for Thanksgiving. You say to make it then stuff the turkey with it but makes it “very” soft. Is it possible to skip baking it and cooking it in the Turkey instead or cooking it half way then stuffing the turkey so that it won’t be “very” soft?
- Wholesome Yum M
  0 January 15, 2020Reply
  
  Hi Monika, This isn’t recommended. It is too difficult to monitor the temperature of the turkey and the stuffing on the inside. It really is safest to cook them separately.
John
0 September 20, 2019Reply

This would be good with sage and sausage.
Millican Pecan
0 June 28, 2019Reply

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
0 May 15, 2019Reply

This recipe was fabulous! I served it at a family potluck and everyone loved it, even the non keto eaters
- Terry
  0 October 3, 2021Reply
  
  Can you make this ahead of time and freeze it?
  - Wholesome Yum D
    0 October 4, 2021Reply
    
    Hi Terry, I have never attempted to freeze this specific recipe, but if you cook and then freeze in an airtight container you should be good to go.
Eydie
0 February 17, 2019Reply

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
  0 March 19, 2019Reply
  
  Hi Eydie, Yes, you can do that. You’d need to steam the cauliflower to soften it a bit first before frying.
Elissa
0 November 26, 2018Reply

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
0 November 24, 2018Reply

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
0 November 23, 2018Reply

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
0 November 22, 2018Reply

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
0 November 22, 2018Reply

Absolutely delicious!! I was so excited when I found this recipe and now it is going to be my yearly tradition!!
Lena
0 November 21, 2018Reply

Great Alternative! (Made it ahead and my grown non-keto daughter suggested I make another batch!)
- Maya | Wholesome Yum
  0 November 21, 2018Reply
  
  Thank you so much, Lena! Glad to hear that!
Wholesome Yum A
0 November 14, 2018Reply

Would this still be yummy if I make it a day ahead of time? Or will it be mushy reheated?
- Maya | Wholesome Yum
  0 November 18, 2018Reply
  
  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
0 November 13, 2018Reply

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
  0 November 18, 2018Reply
  
  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
0 October 26, 2018Reply

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
  0 October 26, 2018Reply
  
  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
0 October 22, 2018Reply

Love these ideas. Definetely a more healthier option for holiday cooking. Thank you so much!
- Maya | Wholesome Yum
  0 October 26, 2018Reply
  
  Thank you so much, Diane! Hope you make this for the holidays coming up.
Jane
0 December 10, 2017Reply

Could you bind this with egg maybe?
- Maya | Wholesome Yum
  0 December 12, 2017Reply
  
  Hi Jane, Absolutely! That sounds delicious.
Ana
0 November 23, 2017Reply

Just made this. Added some mushrooms which amplify the flavors. Excellent idea and loving the site!
- Maya | Wholesome Yum
  0 November 24, 2017Reply
  
  Thank you, Ana! I bet this would be delicious with mushrooms in it!
Sandie
0 November 15, 2017Reply

I made this today. It is delicious!
- Maya | Wholesome Yum
  0 November 16, 2017Reply
  
  Thank you, Sandie!
Jenna Urben
0 November 6, 2017Reply

What a great idea!! I’m gonna have to try this out, I love stuffing.
- Maya | Wholesome Yum
  0 November 6, 2017Reply
  
  Thank you, Jenna! I hope you love it!
Dorothy
0 November 6, 2017Reply

What kind of onion do you use?
- Maya | Wholesome Yum
  0 November 6, 2017Reply
  
  Hi Dorothy, I used white onions but you can use red or yellow if you prefer.
Christina
0 November 4, 2017Reply

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
  0 November 7, 2017Reply
  
  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
0 November 4, 2017Reply

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
  0 November 5, 2017Reply
  
  That sounds delicious! I’ll have to try it myself.
- Michelle Robinson
  0 December 16, 2021Reply
  
  I’ve read all the comments and have decided to make this for Christmas with our family recipe hamloaf, since I couldn’t come up with a palatable vegetable accompaniment
  or my die hard meat & potatoes people.
  I would like to add carrots as well as the mushroom & sausage add-ins.
  Would you recommend sautéing them with the sausage first to soften them up?
  I was thinking that might get them to the same softness level as the cauliflower & onion when it is roasted together.
  - Wholesome Yum D
    0 December 17, 2021Reply
    
    Hi Michelle, Yes. If you were to add them, they would need sauteed first.