This low carb cauliflower stuffing (sometimes known as cauliflower dressing in other parts of the country 🙂 was a big hit at a recent Thanksgiving dinner–and for other holiday dinners since then. It’s loaded with both fresh and dried herbs, such as sage, along with onion and celery, which you’re likely to associate with traditional bread stuffing. The roasted cauliflower breaks down into rather small pieces, so except for a slight texture difference it’s easy to mistake. I’m telling you that even low carb skeptics will like it! Otherwise, it’s a perfectly yummy low-starch side for those following a prediabetes diet.
*UPDATE: Save yourself some prep time! Already riced cauliflower (either fresh or frozen–and the frozen doesn’t even need to be thawed) works just as well as cauliflower you cut up yourself.
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Cauliflower Stuffing Ingredients
1 x-large head cauliflower, cut into very small florets, OR (2) 12-oz bags fresh or frozen riced cauliflower
1 small sweet onion, diced
3 medium to large stalks celery, chopped thinly
4 cloves fresh garlic, minced
1 Tbsp butter
1 tsp dried thyme
1/2 tsp dried marjoram
1/2 tsp sea salt
1/8 tsp ground black pepper
1 Tbsp fresh sage + 1/2 tsp ground dried sage
1 Tbsp fresh rosemary, chopped
1/2 cup fresh parsley, chopped
Cauliflower Stuffing Directions
- Preheat oven to 450 degrees F and lightly grease a large roasting pan. Mix the cauliflower, onion, celery, and garlic together right in the roasting pan.
- Melt the butter in a bowl, then combine with all the herbs except the fresh parsley.
- Drizzle the veggies with the butter-herb mixture, and stir the veggies well to coat, then spread them out evenly.
- Roast for 30 mins, stir and add the fresh parsley, and roast for an additional 10 mins.