This easy recipe for riced cauliflower stuffing is the perfect healthy keto holiday side dish. It combines frozen riced cauliflower, veggies and gets its traditional flavor from poultry seasoning. It’s similar to Trader Joe’s brand or Green Giant but much better when it’s homemade! It’s also a great healthy stuffing recipe for those doing a Whole30 or paleo diet.
🥘 What You’ll Need To Make Cauliflower Stuffing
- Frozen Riced Cauliflower: Cauliflower has been a great replacement for rice and crusts as the keto and low carb movement have grown. You can now find riced cauliflower in most grocery stores, especially frozen! Keeping frozen cauliflower rice on hand is a great way to make recipes lighter.
- Celery, Carrots, Onion: These aromatic veggies need to be diced up very small to be the same size as the riced cauliflower. They add bulk and flavor once sautéed in the butter and spices.
- Poultry Seasoning: This is a classic herb and spice blend that I use every year for all of my holiday cooking. It contains rosemary, sage, thyme, and marjoram in the perfect blend, so you don’t have to have all individual spices on hand.
- Dried Cranberries: These add a slightly sweet-tart kick to the cauliflower stuffing. Feel free to omit if you are strictly watching your carbohydrate intake.
- Ghee or Butter: This is what everything gets sautéed in and adds a rich buttery flavor that compliments the holiday season perfectly. Swap the butter for avocado oil if you are following a paleo diet.
📖 How To Make Homemade Riced Cauliflower Stuffing
1️⃣ Heat ghee or oil in a large pan on medium-high heat.
2️⃣ Add carrots, onion, celery, and seasonings to the pan and sauté for about 5 minutes or until vegetables are softened.
3️⃣ Add in frozen riced cauliflower and dried cranberries and sauté until mixture is completely cooked and warmed through.
4️⃣ Adjust seasonings as necessary and serve hot.
For Paleo Stuffing, use avocado or olive oil to sauté everything, but if you can tolerate ghee or butter, it really makes a difference!
For Whole30 Stuffing, make sure you are using ghee instead of butter. If you choose to add dried cranberries, make sure they are completely unsweetened.
When cutting up the celery, carrots and onion, try to make everything the same size, so it all cooks evenly
This dish can be made a day or two ahead and can be reheated either in a pan or in the oven at 350 for about 20 minutes or until warmed through.
It is not recommended that you freeze cauliflower rice once it’s cooked unless you lay it out on a sheet pan first to freeze then add it to a bag to prevent clumping. This is what Trader Joe’s ad Green Giant does and why they can freeze it.
More Healthy Holiday Recipes
- Air Fryer Turkey Breast
- Stuffed Turkey Tenderloin
- Keto Green Bean Casserole
- Healthy Sweet Potato Casserole
- Gluten-Free Stuffing
- Gluten-Free Gingerbread Crinkle Cookies
- Thanksgiving Recipe Roundup | Mostly Paleo & Whole30
I used frozen cauliflower for this dish, but fresh will work if it is cooked down longer and maybe with a splash of bone broth.
Yes! The name is interchangeable.
Using cauliflower rice as a substitute for regular rice can be healthy for those following a keto or low carb diet as it is lower in calories and carbohydrates.
Yes, it does; however, most riced cauliflower recipes are very flavorful, resulting in rice that takes on whatever flavor of the dish you make.
Riced Cauliflower Stuffing
- Heat ghee or oil in large pan on medium high heat.
- Add carrots, onion, celery and seasonings to pan and saute for about 5 minutes or until vegetables are softened.
- Add in frozen riced cauliflower and dried cranberries and saute until mixture is completely cooked and warmed through.
- Adjust seasonings as necessary and serve hot.