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–+ servings
side view of cauliflower stuffing in a dish with pecans, bacon, and fresh herbs.

Cauliflower Stuffing (Low Carb & Keto-Friendly)

This easy cauliflower stuffing is loaded with crispy bacon, tender cauliflower florets, mushrooms, and fresh herbs for all those classic Thanksgiving flavours without the bread! A hearty, savoury, keto-friendly side dish that's perfect for the holidays or any cozy dinner.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 Servings

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 9x13-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.
    chopped crispy bacon cooking in a skillet.
  • Add the onion and celery to the skillet and cook for about 5 minutes, stirring occasionally, until they begin to soften.
    diced celery and onions cooking in a skillet.
  • Stir in the garlic, mushrooms, and bell pepper (if using). Cook for another 5 minutes, allowing the mushrooms to release some of their moisture.
    sliced mushrooms, red bell pepper, white onions, and celery cooking in a skillet.
  • 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.
    chopped cauliflower, peppers, celery, and onions cooking in a skillet.
  • Stir in the parsley, sage, rosemary, thyme, salt, and pepper. Pour in the broth and simmer for about 5 minutes, stirring occasionally.
    cauliflower florets, diced bell pepper, and onions cooking in a skillet with chopped fresh herbs on top.
  • 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.
    cauliflower florets, mushrooms, pecans, onions, celery and bell pepper in a rectangular glass baking dish.
  • Bake uncovered for 20–25 minutes, until the cauliflower is tender and the top is lightly golden. Serve warm and enjoy!
    cooked cauliflower stuffing in a baking dish with mushrooms, peppers, bacon, celery and pecans.

Notes

Use fresh cauliflower. Frozen cauliflower can release too much moisture and leave your stuffing watery.
Don't skip the bacon grease. Save 1–2 tablespoons to sauté the veggies. It's a BIG flavour booster!
Watch the salt. Bacon and broth are already salty, so taste before adding any extra seasoning.
Avoid overcrowding. Spread the stuffing evenly in your baking dish so the top gets lightly golden instead of steaming.
Prep ahead. Chop the veggies and cook the bacon up to a day in advance. Store separately in the fridge until ready to cook.
Store leftovers. Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. Reheat uncovered in the oven for the best texture.

Nutrition

Serving: 1Serving | Calories: 133kcal | Carbohydrates: 9g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 11mg | Sodium: 292mg | Potassium: 471mg | Fiber: 3g | Sugar: 3g | Vitamin A: 511IU | Vitamin C: 68mg | Calcium: 45mg | Iron: 1mg
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