Ready to shake up your Thanksgiving game? This keto-friendly Cauliflower Stuffing is a deliciously hearty twist on the classic, loaded with bacon and veggies for a cozy, comforting bite every time!
Where my low-carb/keto dieting friends at?! Let me just state one thing loud and clear: I FEEL YOU. That’s right. I FEEL YOU. Your friends are all going out for dinner and you have to miss out on, your favourite, the calamari. Or it’s a celebration at the office and they just ordered catering (the ONE TIME they order dessert, too!!!) and you can feast on none of it. Or worse…. Thanksgiving rolls around and you have to go without the stuffing.
Say what?! Not on my watch!!! Yeah, yeah… so I know that some might argue this cauliflower stuffing is not even close to the real thing. That you really can’t, infact, replace cubed bread with bite-sized pieces of cauliflower. And all I really have to say in response to that is HAVE YOU SEEN WHAT CAULIFLOWER CAN DO?!! And if you still need some convincing, I’ma just leave this cauliflower no potato potato salad riiiiiight HERE.
So, what’s the secret sauce that makes this dish a winner? It’s all about the fresh herbs, smoky crisp bacon, and perfectly roasted cauliflower pieces. They soak up all the flavours for guaranteed deliciousness in every single bite. Trust me, this isn’t just a consolation prize for those missing out on bread stuffing; it’s a legit dish that stands on its own.
And can we talk about how easy it is to whip up? You can prep everything ahead of time, making it perfect for when you’re juggling a million things on Thanksgiving Day. Just toss it in the oven, and boom—delicious, low-carb cauliflower stuffing that even the non-keto crowd will love. It’s a total game-changer, and, like me, you might just find yourself making it all year round! Cause afterall, who says we can’t have Thanksgiving in July?! 😉
INGREDIENTS YOU’LL NEED TO MAKE STUFFING WITH CAULIFLOWER
You’ll find most of your typical Thanksgiving stuffing culprits in the list of ingredients for this cauliflower stuffing recipe. Let’s get into each one in a little bit more detail down below:
- Cauliflower: The star ingredient in so many low-carb recipes! Cauliflower is the base of this stuffing and acts as a low-carb substitute for traditional bread. When cut into bite-sized pieces, it provides a hearty texture and soaks up all of the flavours of the dish.
- Bacon: Brings a smoky, savory flavour and crispy texture. It adds a touch of indulgence and enhances the overall taste of the stuffing. First, we crisp the bacon up in a skillet and then we use the bacon grease to sauté the veggies adding a delicious perfect flavour as well as some extra fat perfect for the keto diet. PRO TIP: If you find you don’t have enough bacon grease to sauté the vegetables, you can add a little bit of olive oil or butter to the skillet.
For this recipe, I used homemade bacon (and it was delicious!) You can too! Find the recipe HERE!
- Onions: Provide a base layer of flavour with their natural sweetness and savory depth. Additionally, they add a subtle sweetness and complexity to the stuffing. White onions work best in this recipe.
- Celery: Contributes a crisp texture and a mild, earthy flavour. It adds freshness and helps balance the richness of the bacon and cauliflower.
- Garlic: Adds a robust, aromatic flavour that complements the other ingredients. It enhances the overall savory profile of the stuffing. Fresh minced garlic works best in this recipe. However, if all you have on hand is garlic powder, use 1/2 a teaspoon instead of the 2 fresh cloves.
- Mushrooms: Add a rich, umami flavour and meaty texture. They absorb flavours well and contribute to the stuffing’s hearty feel. In this recipe for cauliflower stuffing, I used white button mushrooms. However, cremini and portobello also make great options.
- Bell Peppers: Optional but provide a burst of colour and a slight sweetness. They add a crunchy texture and a bit of extra flavour if included. I used red bell pepper but any colour will work just as well!
- Parsley: Adds a fresh, herby note and brightens up the dish with its vibrant flavour. It also enhances the dish’s appearance with its green colour. As with all of the herbs in this keto stuffing recipe, fresh is definitely best!
- Rosemary: Brings a pine-like, aromatic quality that pairs well with the savory ingredients. It adds depth and complexity to the stuffing. Therefore, fresh rosemary works best in this recipe.
- Sage: Offers a slightly peppery and earthy flavour, which complements the stuffing’s richness. It’s a classic herb for stuffing and enhances the Thanksgiving vibe. Therefore, fresh sage works best in this recipe.
- Thyme: Adds a subtle, lemony herb flavour that rounds out the seasoning blend. It’s another classic herb that pairs well with the other ingredients. Therefore, fresh thyme works best in this recipe.
- Salt: Enhances and balances all the flavours in the dish. It’s essential for bringing out the natural tastes of the other ingredients.
- Black Pepper: Adds a mild heat and complexity. It complements the savory flavours and adds a bit of spice.
- Broth: Adds moisture and helps the flavours meld together. It also infuses the cauliflower with a rich, savory taste. I used chicken broth but you can use a different broth instead if you prefer. Vegetable, mushroom, or turkey broth all make great alternatives.
- Chopped Walnuts or Pecans: Nuts add a crunchy texture and a nutty flavour. Moreover, they provide a contrast to the softer cauliflower and bacon, making the stuffing more interesting and delicious. For your reference, I used chopped pecans.
HOW TO MAKE KETO STUFFING (KEY TIPS)
You can find full instructions for how to make this low carb Thanksgiving stuffing in the recipe card down below, but here are a few quick tips to keep in mind:
- Make sure the cauliflower pieces are cut into similar-sized bite-sized chunks. This helps them cook evenly and ensures a consistent texture throughout the stuffing.
- Use a large, wide skillet for sautéing the veggies and a shallow baking dish for baking the stuffing. Spreading the stuffing out in a thin, even layer in the baking dish helps ensure that it cooks evenly and gets a nice, golden top. I find that a 9×13 rectangular glass baking dish works perfect for this recipe. EXTRA TIP: Make sure to give the stuffing a good stir before baking to evenly distribute all the ingredients.
- Keep stirring the veggies continuously as they cook to prevent them from sticking to the pan and to ensure they cook evenly. This also helps distribute the bacon grease or oil, giving all the veggies a nice, even coating of flavour. EXTRA TIP:
If you find you don’t have enough bacon grease to sauté the vegetables, you can add a little bit of olive oil or butter to the skillet. This ensures the veggies cook evenly and don’t stick to the pan.
- The cauliflower and veggies will soak up a lot of flavour from the herbs and seasonings, so be sure to season generously. Adjust the salt and pepper to taste to ensure the stuffing is flavourful.
- Make sure your oven is fully preheated to 375°F (190°C) before baking the stuffing. This helps achieve a crispy top and ensures the cauliflower cooks properly.
- Use fresh herbs (and I can’t stress this enough for a dish like this!). Fresh herbs provide the best flavour and aroma. If you only have dried herbs, you can use those, but fresh herbs truly make a noticeable difference in the taste.
- Check for doneness. Since oven times can vary, start checking the stuffing after 20 minutes of baking. It should be golden on top and the cauliflower should be tender but still slightly crisp.
- Allow the stuffing to cool slightly after baking. This helps the flavours meld together and makes it easier to serve.
FREQUENTLY ASKED QUESTIONS
Yes, traditional stuffing is high in carbs. Specifically, it’s typically made with bread, which is rich in carbohydrates. A single serving can contain a significant amount of carbs, making it less suitable for low-carb or keto diets.
Yes, cauliflower can definitely fill you up! This versatile veggie is packed with fiber, which helps you feel fuller for longer. It also has a decent amount of water, which adds volume without extra calories, making it perfect for a satisfying, low-calorie meal.
Plus, cauliflower is a great source of vitamins and minerals, adding not just bulk but also essential nutrients to your diet. Whether you’re roasting, ricing, or using it in a dish like stuffing, cauliflower is a fantastic, filling option, especially for those on a low-carb or keto diet!
Cauliflower is primarily a carbohydrate, not a protein. It belongs to the cruciferous vegetable family and is low in carbohydrates compared to grains or legumes, making it a popular choice for low-carb and keto diets. While cauliflower does contain a small amount of protein, the majority of its calories come from its carbohydrate content, specifically fiber. This fiber is beneficial for digestion and helps keep you full. So, while it’s not a significant source of protein, cauliflower is a nutrient-dense vegetable that’s low in carbs and high in fiber, making it a great choice for healthy eating.
Surviving Thanksgiving on keto? Oh, it’s a wild ride, my friend! While everyone else is diving into mountains of mashed potatoes and bread stuffing, you’re over here gracefully dodging carbs like a pro athlete. Your plate is proudly piled with turkey and this irresistible keto cauliflower stuffing you whipped up—seriously, who needs bread when you’ve got bacon and herbs?
Sure, you might be the designated “salad person,” but who’s complaining when you’re rocking a dish that’s not just low-carb but also makes everyone else wonder if they’re missing out. And if you find yourself craving those traditional sides, just remember: you’re not missing out, you’re winning at the low-carb game with your epic cauliflower stuffing.
So, you know what I say?! Cheers to that, and pass the keto-friendly gravy!
To store leftover keto cauliflower stuffing, let it cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to 4 days. For longer storage, freeze it in a freezer-safe container or bag for up to 3 months. When ready to eat, reheat in the oven or microwave until warmed through.
MORE DELICIOUS KETO FRIENDLY THANKSGIVING RECIPES
MOIST AND FLUFFY PUMPKIN MUFFINS
CREAMY BRUSSELS SPROUTS AND BACON
LOVE THIS RECIPE? PIN IT FOR LATER!
THANKSGIVING KETO CAULIFLOWER STUFFING
Ingredients
- 1 large head Cauliflower chopped into bite-sized pieces
- 6 slices Bacon chopped
- 1 medium Onion diced
- 2 Celery Stalks diced
- 2 cloves Garlic minced
- 1 cup Mushrooms sliced
- 1/2 cup Bell Pepper diced (optional)
- 1/4 cup Fresh Parsley chopped
- 1 tbsp Fresh Sage chopped
- 1 tbsp Fresh Rosemary chopped
- 1 tbsp Fresh Thyme chopped
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1/4 cup Chicken or Vegetable Broth
- 1/4 cup Pecans or Walnuts chopped (optional, for added crunch)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain. Leave about 1-2 tablespoons of bacon fat in the skillet.
- Add the diced onion and celery to the skillet with the bacon fat, and sauté for about 5 minutes until they begin to soften.
- Add the garlic, mushrooms, and bell peppers (if using), and continue to cook for another 5 minutes until the vegetables are tender, stirring frequently.
- Add the bite-sized cauliflower pieces to the skillet and stir to combine. Cook for about 10 minutes, stirring occasionally, until the cauliflower starts to soften but still has a bit of bite.
- Stir in the chopped parsley, rosemary, sage, thyme, salt, and pepper. Pour in the chicken or vegetable broth and mix well. Let the mixture cook for an additional 5 minutes, allowing the flavors to meld together.
- Stir the cooked bacon pieces into the cauliflower mixture.
- Give it a really good mix to ensure that all of the ingredients are well combined.
- Transfer the mixture to a 9×13 baking dish and spread it out evenly. If you’re using nuts, sprinkle them on top.
- Bake in the preheated oven for about 20-25 minutes, until the top is golden and the cauliflower is tender. Remove from the oven and let it cool slightly before serving.
Video
The links in this post are affiliate links. Thanks for supporting HipHipGourmet!
