Stuffing is the one holiday side people assume is off the table on keto, and it does not have to be. This keto cauliflower stuffing skips the bread cubes entirely and still tastes like the dish you grew up with.
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I lean on finely chopped cauliflower and mushrooms here instead of bread, plus fresh rosemary and sage for the flavor that actually makes stuffing taste like stuffing.
This works stuffed inside the bird or cooked separately as a side, whichever you need for the day.
Chef Jenn’s Take on Cauliflower Stuffing
Most keto stuffing swaps go one of two ways: they either lean on almond flour bread that tastes like a science project, or they skip the herbs and end up tasting like plain steamed vegetables. Neither one gets you close to the real thing.
The herbs are doing the actual work here, not the base. Fresh rosemary and sage carry most of stuffing’s identity, more than the bread ever did. Cauliflower and mushroom give you the texture and body a bread cube would normally provide, chopped fine enough that you get a bite similar to bread crumb without any of the carbs attached to it.
Mushrooms matter more than people expect too. They release liquid as they cook, and that liquid picks up the herbs and broth, so the whole pan tastes seasoned instead of just the top layer. Let that liquid mostly cook off before you call it done, or the texture turns watery instead of holding together.
What You’ll Love About Cauliflower Stuffing
- It actually tastes like stuffing, not a vegetable side wearing a stuffing costume, thanks to the fresh herbs doing the real work.
- It works stuffed inside the bird or cooked separately, so it fits whatever your holiday cooking plan already looks like.
- It comes together in one skillet in about 25 minutes, once the chopping is out of the way.
Ingredients
- Salted butter
- Onion
- Carrots
- Celery
- Cauliflower
- Mushrooms
- Parsley
- Fresh sage
- Rosemary
- Chicken broth
- Salt and pepper
How To Make Keto Cauliflower Stuffing Recipe
Scroll down for the full recipe card with exact measurements and printable instructions.
In a large skillet, melt the butter. Add the diced onion, carrots, and celery and cook over medium heat until the onion is soft and translucent – about 5-6 minutes.
Add the finely chopped cauliflower and mushrooms and continue cooking over medium heat until the mushrooms are soft and have given off their liquid.
Add the chopped fresh herbs, then add the chicken broth. Mix well. Continue simmering over medium-low heat for 4-5 minutes or until most of the liquid has evaporated.
Season with salt and pepper. Let this mixture cool before stuffing it into the bird, or serve it as keto dressing in a pretty bowl beside the turkey.
Make It A Meal
This one is built for the holiday table, so I keep it company with the usual suspects. My Keto Turkey Gravy and Easy Keto Cranberry Sauce both belong right next to it.
For another vegetable side, I add my Keto Brussels Sprouts with Almonds.
Storage
Store in an airtight container in the fridge for up to 4 days. Reheat in the oven or a covered skillet rather than the microwave, so it does not turn watery. This is best made fresh rather than frozen, since the vegetables lose their texture once thawed.
Frequently Asked Questions
Yes, you can! Of course, you can’t make a traditional stuffing with bread cubes or cornbread, but you can get all the amazing flavors of stuffing in this keto stuffing version.
You sure can! In fact, you can stuff duck or goose with it, too. Or, just serve this easy keto stuffing recipe on the side with all your favorite meats.
Yes! There’s a fair bit of chopping and dicing but once you get that out of the way, it just takes one skillet and about 15-20 minutes to cook. Easy peasy and so flavorful!
Add Preferred SourceKeto Cauliflower Stuffing
Ingredients
- 2 tablespoons butter
- 1 cup diced onion
- 1 cup diced celery
- 1 cup diced carrot
- 4 cups cauliflower finely chopped
- 8 ounces mushrooms finely chopped
- 2 tablespoons fresh parsley chopped
- 1 tablespoon fresh rosemary chopped, or 1 tsp dried
- 2 tablespoons fresh sage chopped, or 1 tsp dried
- 1/2 cup low sodium chicken broth
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon ground black pepper or to taste
Instructions
- In a large skillet, melt the butter over medium heat.
- Add the diced onion, carrots, and celery and cook over medium heat until the onion is soft and translucent – about 5-6 minutes.
- Add the finely chopped cauliflower and mushrooms and continue cooking over medium heat until the mushrooms are soft and have given off their liquid.
- Add the chopped fresh herbs, then add the chicken broth. Mix well. Continue simmering over medium-low heat for 4-5 minutes or until most of the liquid has evaporated.
- Season with salt and pepper.
- Let this mixture cool before stuffing it into the bird, or serve it as keto dressing in a pretty bowl beside the turkey.
Notes
Recipe Card Tips
- Chop the cauliflower and mushroom finely and evenly. Uneven pieces cook at different rates and throw off the texture you’re going for.
- Let the liquid mostly cook off before calling it done. Mushrooms release a lot of moisture, and skipping this step leaves the stuffing watery.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
WANT EVEN MORE EASY KETO DIET RECIPES?
I’m always in the kitchen creating new recipes, and while some of them are big hits, I get some misses, too. But these are some of my favorite all-time recipes:
- Thick and luscious Salmon Chowder
- Grilled veggies – I love how versatile this recipe is!
- This amazing cauliflower dish
- Meaty sausage Parmigiana
