This low-carb cauliflower stuffing proves that you don’t necessarily need bread to make an amazing stuffing. However, if the group your feeding on Thanksgiving Day is gluten-free or following a low-carb special diet, this is the only stuffing recipe you’ll need. Plus, it’s assembled entirely on the stovetop, which bodes extremely well for your oven space (more time for turkey and pie!).
Don't skimp on the butter.
From a flavor perspective, if you’re going low-carb, you just can’t go low fat-too. A generous amount of butter—four tablespoons—is essential when it comes to keeping stuffing rich and tender. Fat is great! Don’t skip it. If you’re vegan or dairy-free, use coconut oil or your favorite brand of vegan butter instead.
Build your base.
Like any classic stuffing, this recipe starts with sautéing your mirepoix—onion, celery, and carrot—which, when mixed with herbs like rosemary and sage, makes everything taste like Thanksgiving. Once the mirepoix cooks down, add cauliflower and mushrooms, which add some depth to the dish. It’s still totally vegetarian, but cauliflower and mushrooms add a depth of flavor and texture that will keep everyone interested.
Add a lot of fresh herbs.
Cauliflower is basically a sponge: it’ll soak up the flavor of whatever you cook it with, so we recommend going heavy on the herbs. Here, we did a mix of fresh parsley, rosemary, and sage. You can use dried herbs if you already have them on hand (use half the amount of dried as called for fresh in the recipe), but really, nothing beats the flavor of fresh, and a bunch of herbs typically won't cost more than a few bucks.
Pouring over some broth (low-sodium vegetable or chicken) helps the vegetables cook gently over low heat. If you like stuffing with a crispy top, broil the casserole for 2-5 minutes after it’s finished cooking on the stove.
4 tbsp. butter
1 onion, chopped
2 large carrots, peeled and chopped
2 celery stalks, chopped or thinly sliced
1 small head cauliflower, chopped
1 c. (8-oz.) package baby Bella mushrooms, chopped
Freshly ground black pepper
1/4 c. freshly chopped parsley
2 tbsp. freshly chopped rosemary
1 tbsp. freshly chopped sage (or 1 tsp. ground sage)
1/2 c. low-sodium vegetable or chicken broth
In a large skillet over medium heat, melt butter. Add onion, carrot, and celery and sauté until soft, 7 to 8 minutes.
Add cauliflower and mushrooms and season with salt and pepper. Cook until tender, 8 to 10 minutes more.
Add parsley, rosemary, and sage and stir until combined. Pour over broth and cook until totally tender and liquid is absorbed 10 minutes.
Serve hot and enjoy!