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 in order 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. If you are following a paleo diet, swap the butter for avocado oil.
How To Make Homemade Riced Cauliflower Stuffing
- Heat ghee or oil in a large pan on medium high heat.
- Add carrots, onion, celery and seasonings to pan and sauté for about 5 minutes or until vegetables are softened.
- Add in frozen riced cauliflower and dried cranberries and sauté until mixture is completely cooked and warmed through.
- Adjust seasonings as necessary and serve hot.
Check Out: Thanksgiving Recipe Roundup | Mostly Paleo & Whole30
Recipe Tips & FAQ
- For Paleo Stuffing: can 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.
- Can I Use Non Frozen Cauliflower Rice? 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. 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 and Green Giant does and why they are able to freeze it.
- Is cauliflower rice the same as riced cauliflower? Yes! The name is interchangeable.
- Is cauliflower rice good for you? 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.
- Does riced cauliflower taste like cauliflower? Yes it does however most riced cauliflower recipes are very flavorful resulting in a rice that takes on whatever flavor of the dish you make.
Other 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
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Riced Cauliflower Stuffing
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.
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Servings: 4
Calories: 47kcal
Ingredients
- 3 cups Riced Caulilfower frozen
- ½ cup Carrots small dice
- ½ cup Celery small dice
- ¼ cup Onion small dice
- ⅓ cup [Dried Cranberries]
- 1 tbsp [Poultry Seasoning]
- 1 tbsp [Ghee] or cooking oil of choice
- Salt/Pepper to taste
Instructions
- 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.
Nutrition
Serving: 1g | Calories: 47kcal | Carbohydrates: 4g | Fat: 4g | Polyunsaturated Fat: 3g | Sodium: 167mg | Fiber: 1g | Sugar: 2g
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.
Thyme and JOY is a parnter with the Whole30 Approved program. For more information about the Whole30 reset and Personal chef services in Charleston check out these links:
Sprouts is lovely, isn’t it?!? ❤ Can’t wait to make this!
I wish we had one here! 🙁