This riced cauliflower stuffing is a hit for those trying to make healthier choices. This recipe is similar to trader joes riced cauliflower stuffing and makes a great keto side dish for those eating low carb or whole30 for christmas and thanksgiving.
Riced cauliflower is one of those foods that burst onto the scene and made some major waves in the whole30, low carb and keto world. At first it took me a little while to come around to it because it was so flavorless and bland to me.
With a bunch of experimenting I found that riced cauliflower really soaks up whatever flavor you give it which is a good thing. I started making many variations that made me fall in love with riced cauliflower.
Riced Cauliflower Flavor Combinations
- Riced Cauliflower Mac and Cheese
- Curry Cauliflower Rice
- Cilantro Lime Cauliflower Rice
- Cajun Cauliflower Rice
And . . . Riced Cauliflower Stuffing
The first time I ever heard of riced cauliflower stuffing was last year when the Instagram was FREAKING OUT about it being sold at Trader Joes. Honestly, you couldn’t find it anywhere after the first week. I actually somehow was able to snag a bag and kept it in my freezer for a while.
It emerged very late winter and I got SO many …. is it back?! comments. No, it wasn’t … I’m just a hoarder.
Anyway, it wasn’t anything like the texture of stuffing but the FLAVORS of this riced cauliflower stuffing were amazing. It tasted like a savory herb thanksgiving side. Naturally my instinct was to try and re-create it so that I had a solution for those dealing with TJ’s riced cauliflower stuffing withdrawal.
Once again, the secret ingredient is Poultry Seasoning. I swear I find any use to use this because it is exactly the perfect combination of flavors that taste just like the holiday season or the perfect way to season poultry or other meats without having to buy a ton of different spices.
Check Out: Stuffed Turkey Tenderloin
I also added some dried cranberries to the mix for some sweetness and texture. These ones I found at Sprouts in Colorado while we were visiting and are sweetened with apple juice. I actually had them in my carry-on bag on the way back and totally forgot. I got stopped for them. They probably thought I was crazy but really I was just finally happy to find ones that weren’t sweetened with a ton of sugar and chemicals.
Pro Tips and Tricks
- To make this recipe Paleo, you can use avocado or olive oil to saute everything but if you can tolerate ghee or butter, it really makes a difference!
- 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.
- 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.
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.
Valerie Skinner is a Whole30 approved personal chef & recipe developer that bridges the gap between healthy eating and busy lives by providing simple healthy meals and recipes for you and your family.
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