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Who says Thanksgiving stuffing needs bread?! This cauliflower stuffing has all those cozy, savoury holiday flavours, with tender cauliflower florets, crispy bacon, mushrooms, and plenty of fresh herbs instead of the usual bread cubes.
I’m all for a big Thanksgiving feast, but I also love finding ways to enjoy the classics with a little twist. And this low carb stuffing absolutely earns its spot on the table! The cauliflower gets tossed with onion, celery, garlic, and those familiar stuffing herbs, while crispy bacon brings a smoky, salty bite that makes the whole thing extra good. No sad, mushy cauliflower here, thank you very much!
Serve it alongside some oven baked turkey wings or roasted turkey drumsticks, with a generous spoonful of keto gravy over everything. And if you’re on a cauliflower kick, my cauliflower potato salad is another fun way to switch up a classic. Who knew skipping the bread could taste THIS good?!
✳︎ Why You’ll Love This Cauliflower Stuffing
- All the Thanksgiving vibes, none of the bread. Fresh sage, rosemary, thyme, onion, and celery bring those familiar stuffing flavours without the usual carb-heavy bread cubes.
- Hello, crispy bacon! Not only does it add smoky, savoury goodness, but the veggies get cooked in the bacon grease for even MORE flavour.
- No mushy cauliflower allowed. Bite-sized florets give this keto stuffing a hearty texture, with tender veggies and a little crunch from optional pecans or walnuts.
- A little less Thanksgiving Day chaos. Chop the vegetables and cook the bacon ahead of time so there’s less to juggle when the holiday cooking begins.
- Not just for Thanksgiving! This breadless stuffing is just as good alongside a weeknight roast chicken or pork dinner.
Ingredients You’ll Need for Cauliflower Stuffing
You don’t need anything fancy to make this cauliflower stuffing! Just a handful of fresh vegetables, plenty of herbs, and some bacon to bring everything together.
- Cauliflower: The star of the show! Use one large head cut into evenly sized, bite-sized florets. We’re using florets here, not cauliflower rice, so the stuffing has a heartier texture and a little bite.
- Bacon: Adds smoky, salty flavour and makes the whole dish extra savoury. Save some of that bacon grease for cooking the vegetables! You can even use homemade bacon if you’ve got some on hand.
- Onion and Celery: The classic stuffing duo! They add that familiar savoury flavour and a little sweetness as they cook.
- Garlic: Fresh garlic adds another layer of flavour. In a pinch, you can substitute ½ teaspoon of garlic powder for the two cloves.
- Mushrooms: Button or cremini mushrooms both work beautifully. They add an earthy, meaty flavour that makes this breadless stuffing feel extra hearty.
- Bell Pepper: Completely optional, but I love the little pop of colour and sweetness it adds. Any colour works!
- Fresh Herbs: Parsley, sage, rosemary, and thyme give this cauliflower stuffing its classic holiday flavour. Fresh herbs really shine here, especially the sage!
- Salt and Black Pepper: A little seasoning brings everything together. Since bacon can be quite salty, taste before adding any extra salt.
- Chicken or Vegetable Broth: Just enough to help the cauliflower soften and bring the flavours together without making the stuffing soggy.
- Pecans or Walnuts: Optional, but a lovely addition if you want a little nutty crunch on top. Leave them out for a nut-free version.
Find the full ingredient list and exact measurements in the recipe card below.
Tips for the Best Cauliflower Stuffing
This low carb Thanksgiving stuffing is pretty straightforward, but a few little tricks make a BIG difference. Here’s how to get tender cauliflower, crispy bacon, and all that classic stuffing flavour without ending up with a soggy mess.
- Keep those florets bite-sized. Cut the cauliflower into fairly even pieces so everything cooks at the same rate. You want tender florets that still hold their shape, not cauliflower mush!
- Get the bacon nice and crispy. Let it brown properly before removing it from the skillet. And don’t toss all that bacon grease! A tablespoon or two gives the vegetables a seriously good flavour boost.
- Cook off the mushroom moisture. Mushrooms release water as they cook, so give them a chance to soften and let that extra moisture evaporate before adding the cauliflower. This helps keep the finished stuffing from getting watery.
- Don’t overcook the cauliflower in the skillet. It should start to soften but still have some bite. Remember, it’s heading into the oven next, where it’ll finish cooking.
- Go easy on the broth. The cauliflower only needs a little liquid to help everything come together. Adding too much can leave you with soggy stuffing instead of tender, flavourful florets.
- Give it room in the baking dish. Spread everything evenly in a 9×13-inch dish so the top can develop some lovely golden edges. If you’re adding pecans or walnuts, sprinkle them over the top before baking for a little extra crunch.
Cauliflower Stuffing Variations and Substitutions
Want to switch things up? This cauliflower stuffing is pretty easy to customize depending on what you’ve got in the fridge or who’s coming for dinner!
- Make it vegetarian. Skip the bacon and cook the vegetables in olive oil or butter instead. Use vegetable broth and add a few extra mushrooms for that hearty, savoury flavour.
- Try sausage instead of bacon. Brown some crumbled breakfast sausage or Italian sausage in the skillet, then use it in place of the bacon. Just keep an eye on the seasoning since sausage can already be quite salty.
- Use cauliflower rice. Prefer smaller pieces? You can make a cauliflower rice stuffing instead, but you’ll need to shorten the cooking time and use less broth. Riced cauliflower softens much faster than florets and can get mushy if overcooked.
- Switch up the nuts. Pecans and walnuts both add a lovely crunch, but you can leave them out altogether. The stuffing is plenty flavourful without them!
- Use dried herbs in a pinch. Fresh herbs give this stuffing its best holiday flavour, but dried sage, rosemary, and thyme will work when fresh aren’t available. Start with about one-third of the amount called for and adjust to taste.
Cauliflower Stuffing FAQs
more delicious recipes for your thanksgiving table
Got your cauliflower stuffing sorted? Here are a few more cozy favourites to round out the feast!
- Creamed Spinach. Rich, creamy, and holiday table worthy.
- Creamy Brussels Sprouts with Bacon. Because more bacon never hurts!
- Healthy Green Bean Bake. A lighter take on a holiday classic.
- Glazed Carrots. A little sweetness beside all that savoury.
- Roasted Butternut Squash. Golden, cozy, and perfect for fall.
- Apple Cranberry Crisp. A warm, fruity finish to the feast.
Made this recipe? ⭐️ If you tried it, leave a star rating in the recipe card! It helps other home cooks know it’s worth making (and makes my day, too!).
Cauliflower Stuffing (Low Carb & Keto-Friendly)
Video
Ingredients
- 1 large head cauliflower (cut into bite-sized florets)
- 6 slices bacon (chopped)
- 1 medium onion (diced)
- 2 celery stalks (diced)
- 2 cloves garlic (minced)
- 1 cup mushrooms (sliced)
- ½ cup bell pepper (diced, optional)
- ¼ cup fresh parsley (chopped)
- 1 tbsp fresh sage (chopped)
- 1 tbsp fresh rosemary (chopped)
- 1 tbsp fresh thyme (chopped)
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup chicken or vegetable broth
- ¼ cup pecans or walnuts (chopped, optional)
Instructions
- Set your oven to 375°F (190°C). Have a 9×13-inch baking dish ready.
- Add the chopped bacon to a large skillet over medium heat. Cook until crispy, then transfer to a paper towel-lined plate. Leave about 1–2 tablespoons of bacon grease in the skillet.
- Add the onion and celery to the skillet and cook for about 5 minutes, stirring occasionally, until they begin to soften.
- Stir in the garlic, mushrooms, and bell pepper (if using). Cook for another 5 minutes, allowing the mushrooms to release some of their moisture.
- Add the cauliflower florets and cook for about 10 minutes, stirring occasionally, until they begin to soften but still have a little bite. Don't cook them until completely tender since they'll finish in the oven.
- Stir in the parsley, sage, rosemary, thyme, salt, and pepper. Pour in the broth and simmer for about 5 minutes, stirring occasionally.
- Stir the crispy bacon back into the cauliflower mixture, then transfer everything to the baking dish. Spread it into an even layer and sprinkle with pecans or walnuts, if using.
- Bake uncovered for 20–25 minutes, until the cauliflower is tender and the top is lightly golden. Serve warm and enjoy!
Notes
Nutrition
Don’t skip the good stuff —
scroll up above the recipe card for ingredient notes, tips & tricks, and easy swaps/variations.Made it? Tell me everything.
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